Chicken Pot Pie with Herb and Cheddar Crust

Name: Chicken Pot Pie with Herb and Cheddar Crust
Prep time: 25 min
Yield: 6
Ingredients: 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 2 tablespoons Gold Medal® all-purpose flour; 1 tablespoon chopped fresh thyme leaves; 1/2 cup shredded Cheddar cheese (2 oz); 1/3 cup butter; 1/4 small onion, chopped; 1 large carrot, chopped; 1 stalk celery, chopped; Salt and pepper to taste; 1/3 cup Gold Medal® all-purpose flour; 1 1/4 cups Progresso® chicken broth (from 32-oz carton); 1/2 cup milk; 2 1/2 cups shredded or cubed cooked chicken; 1 cup Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

Chicken Pot Pie with Herb and Cheddar Crust was pinched from <a href="http://www.bettycrocker.com/recipes/chicken-pot-pie-with-herb-and-cheddar-crust/edc67eab-d694-4755-b488-580d52942502" target="_blank">www.bettycrocker.com.</a>

"Blogger Arlene Cummings of Cooking With Sugar takes a classic pot pie and makes it extra special with an herb and cheddar crust...."

INGREDIENTS

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1 box Pillsbury® refrigerated pie crusts, softened as directed on box

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2 tablespoons Gold Medal® all-purpose flour

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1 tablespoon chopped fresh thyme leaves

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1/2 cup shredded Cheddar cheese (2 oz)

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1/3 cup butter

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1/4 small onion, chopped

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1 large carrot, chopped

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1 stalk celery, chopped

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Salt and pepper to taste

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1/3 cup Gold Medal® all-purpose flour

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1 1/4 cups Progresso® chicken broth (from 32-oz carton)

•

1/2 cup milk

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2 1/2 cups shredded or cubed cooked chicken

•

1 cup Green Giant® Valley Fresh Steamers® frozen mixed vegetables (from 12-oz bag)

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