Last Meal

If I had to choose a last meal, I think it would be this chicken pot pie. Seriously, try this. You won't regret it! The best part is that it makes two pies, so you can freeze one for later or give the other one away.

Old Fashioned Deep Dish Chicken/Beef Pot Pie

Filling

½ cup butter

2 pckg 10oz each frozen mixed veggies

½ tsp salt

¼ tsp tsp pepper

1 1/2 cups milk

2 cups chix or beef broth

2 chix or beef bouillon cubes

4 cups cooked chix or beef cut into 1 inch cubes

½ cup flour

2 cups frozen hash browns

1 tsp thyme leaves

¼ tsp garlic powder

Pastry

1 pckg 15oz refrigerated pie crust

1 egg beaten

2 tsp dried parsley

Melt butter in large saucepan over medium heat, stir in flour, salt and pepper. Cook and stir for two minutes; gradually add milk, chicken broth and bouillon cubes (breaking up as you stir). Cook, stirring constantly, until mixture thickens. Stir in chicken, set aside.

Cook mixed veggies according to package directions, drain.

Cook hash browns in boiling water for 6 minutes or until tender, drain. Add veggies, hash browns, thyme and garlic powder to chix/beef mixture.

Divide evenly between two 9 inch deep-dish pie pans. Place pie crust on top of each pie. Fold excess pastry over the top of each pie and press with a fork against edge of pan. Brush crust with egg; sprinkle with parsley leaves. Make sure to slice slits in tip of pastry to let steam escape.

Bake at 400 degrees for 30-35 minutes or until filling starts to bubble and pastry is golden brown.