2 cups cooked chicken, pulled/shredded

4 tbsp butter

1 jar pearl onions in brine, halved

1 tsp. each of fresh thyme & oregano

¼  cup chopped celery, carrots & green beans

¼ cup frozen corn

½ cup frozen peas

1 Pillsbury pie crust at room temp.

1 sheet puff pastry at room temp..

½ cup heavy cream

2 cups milk

2 tbsp flour

1 tsp. “Better than Bullion” chicken base

1 egg

Salt & pepper

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•Preheat oven to 400°. In large pot/pan melt butter. Add celery, carrots & green beans and sauté until tender. Sprinkle flour over veggies and cook 2 min

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•Gradually whisk in milk, heavy cream, & bullion, and bring to slow boil. Simmer ~5 min. until mixture thickens

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•Turn heat to low and add in chicken, corn, peas, onions, & thyme

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•Pour mixture into pie crust and top with puff pastry in a lattice/pattern of your choice. Brush top & edges with egg wash

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•Bake ~30-35 min. or until top of puff pastry is a deep golden brown. Cool before serving