Easy Chicken Pot Pie

Hearty Chicken Pot Pie

2 T. butter or margarine
1 medium onion, chopped
1 bag {I used 3, we liked it thicker} frozen veggie mix
1 1/2 cups cut-up cooked chicken {I used 3 cans of chicken}
6 cups chicken broth
1 t. sea salt
1 t. dried thyme
3/4 c. milk
6 T. cornstarch

Topping~
3/4 c. milk
1 egg
2 T. melted butter or margarine
1 T. chopped fresh parsley

~Heat oven to 350 degrees. In a 3~quart sauce pan, melt better over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In a small bowl, mix the milk and cornstarch with a wire wish until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 3~quart casserole dish.

~In a small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.

~Bake 25-30 minutes until toothpick inserted in center of topping comes out clean.

~Makes 6 servings.

This is so GOOD!! It is a whole meal in one! Perfect for a Winter meal.