Chicken Pot Pie

This is a chicken pot pie made from whatever I had left in my kitchen. So...it was interesting. Haha. It turned out pretty well though! I was impressed. Always good when that happens.

This isn't too far off from what I would do for chicken pot pie usually, but the hashbrowns would usually be regular potatoes, and I would usually have carrots as well as the other veggies included. I also don't particularly love the crust on chicken pot pie, so this was perfect because I only used one leftover refrigerated pie crust. So all around, this was lovely. Away we go. :)

Ingredients:
-1/4 c butter, divided
-2 tablespoons flour
-1 cup heavy cream
-1 cup milk
-1/2 cup corn
-1/2 cup frozen peas
-3/4 cup frozen hashbrowns
-2 chicken breasts
-refrigerator pie crust

Directions:
In a skillet over medium high heat, melt 2 tablespoons of the butter. Cook the chicken, turning once, until no longer pink in the center.

Remove from the skillet, leaving the butter and brown stuff in the bottom of the pan. Add the rest of the butter, and reduce heat to medium.

Whisk in the flour to make a roux.

Add the cream and stir to combine.

Let thicken slightly. Add milk and stir to incorporate. Let heat up. Add corn, peas, chicken, hashbrowns to large bowl. Stir to distribute.

Add the sauce to the chicken and veggies.

Pour the mixture into a pie plate.

Cover the edges with foil so they don't get over browned. Bake according to package directions until the crust is golden brown and flaky and yummy.

Cut into slices and serve. Yum!