Bone Broth Chicken Pot Pie

Chicken Pot Pie.JPG

Happy National Pi Day! The day math geeks around the world unite to celebrate 3.14 or math... and the rest of us celebrate with ‘pie’ (Get it?) And, who says you can only celebrate Pi Day with fruit pies?! Here’s a chicken pot pie that any Pi fan will love, after all it’s round, made with bone broth and infinitely delicious!

What you’ll need:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Bone Brewhouse Traditional bone broth
1/2 cup milk
2 1/2 cups shredded cooked chicken (or turkey)
2 cups frozen mixed vegetables

For the crust, I used Pillsbury refrigerated pie crusts. Heat oven to 425°F. Line your pie dish. In a large saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into your crust-lined dish. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Enjoy!