Okay, we all love a good chicken pot pie especially on a cool fall day. It’s the perfect one pan meal that warms us up and makes us feel like we are in our grandma’s kitchen. I have been working on my chicken pot pie recipe for awhile now, and I think I really hit the nail on the head with this one. So, here it is!

Ingredients:

-2 chicken breasts or 3 chicken thighs; cut into bite sized pieces

-2 tbsp Dijon Mustard

-1/2 tbsp Honey

-Salt and Pepper

-1 bag frozen peas, carrots, green beans, and corn

-1 White Onion, finely chopped

-4 Garlic Cloves, minced

-1 tbsp Butter

-1 tbsp dried Rosemary

-1 tbsp dried Basil

-1/2 cup low sodium Chicken Broth

-Flour

-1 Pie Crust (I just buy the pre-made in the refrigerator section of the grocery store)

-1 Egg

Instructions:

1. Preheat your oven to 450 degrees.

2. Cut the chicken into small cubes, place in a bowl with the dijon mustard, honey, and season with salt and pepper. Let this marinate while you start the rest.

3. Add the butter to the skillet and let melt for about 1 minute, toss in the garlic and onion and cooked until the onion is translucent and slightly caramelized, about 5 minutes.

4. Add in the bag of frozen peas, carrots, corn, and green beans. Cook until veggies are thawed and water is all evaporated.

5. Add in the chicken and cook all the way through, about 10-15 minutes

6. Once chicken is cooked, pour in the chicken broth.

7. Next, gently add in a sprinkle of flour and slowly mix to thicken the sauce. Do not add a lot of flour, just a small amount at a time until you find the consistent you like.

8. Once you get the inside to the consistency you prefer, cover the top with the pie crust.

9. Crack one egg, scramble and brush 1/2 the gg wash on to the pie crust.

10. Bake for 10-12 minutes (until pie crusts is golden brown) and then remove from oven and sprinkle with basil on top.