Chicken Pot Pie (CPP)

I got The Pioneer Woman's cookbook for Christmas this year. I have tried making two recipes and both were yummy. I took the chicken pot pie recipe PW has printed in her cookbook and combined it with the one posted on her blog "Tasty Kitchen" to come up with the recipe below. I'm putting changes in parenthesis. I post recipes on my blog to share with you, but I also do it for myself so I can remember how I made the recipe. Here it goes.

4 TBSP butter

1 cube chicken bouillon (dissolved in about 1/8 cup water)

1 teaspoon ground thyme (I used 3/4 teaspoon)

1 teaspoon salt

1/4 cup flour

Dash garlic salt

2 cups low sodium chicken broth

1 cup heavy cream (I used fat free half and half)

3 cups frozen mixed veggies (PW uses fresh veggies)

1/2 cup frozen cubed potatoes (I added this)

2 cups cooked chicken

Store bought pie crust

I wasn't sure how well the frozen veggies would do in the CPP. I was afraid if I cooked them in the pie from frozen they either wouldn't cook all the way or they'd thaw in the pie and create too much extra water, so I cooked and drained them separately before adding them to the CPP.

Cook butter, thyme, flour, salt, garlic on low heat until bubbly. Add broth and cream. Heat to boiling, stirring constantly till thick. Fold together sauce with chicken and vegetables. Pour into greased casserole dish. I made this a little healthier by omitting the bottom pie crust. Lay pie crust on top of chicken and veggie mixture. Vent like you would an apple pie. Bake in preheated oven @425 for 30 minutes.