Chicken Pot Pie

• 3 lb. chicken thighs
• 2 (16 oz.) pkg. frozen mixed vegetables
• 4 large potatoes, peeled and diced
• 1 medium onion, diced
• 1 tsp. marjoram flakes
• 1 tsp. thyme flakes
• 1 tsp. rosemary flakes
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1/2 c. Wondra flour (to thicken)
• 2 pkg. Weis pie crusts (premade)

1. Boil chicken 1 hour; remove chicken to cool.
2. Save broth.
3. Add frozen vegetables, potatoes, onion and seasonings.
4. Bring to a boil, then turn down to low and simmer.
5. Debone cooled chicken and cut to bite size chunks.
6. Add to vegetable mixture.
7. Bring to a boil again.
8. When boiling, slowly blend in Wondra flour until broth is thick and gravy like.
9. Follow directions for ready made crusts. Add chicken-vegetable mixture to crusts.
10. Do not add too much gravy!
11. Makes two nice pies.
12. Place in a 350u0b0 oven for 1 hour.
13. Put cookie trays underneath to avoid spillage.
14. Save excess gravy for top of pies to taste.

chicken thighs, frozen mixed vegetables, potatoes, onion, marjoram flakes, thyme flakes, rosemary flakes, salt, pepper, wondra flour, premade

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675831 (may not work)