An Embarrassingly Easy Chicken Pot Pie

I recently made a couple Chicken Pot Pies for some friends and my family. This was embarrassingly easy and equally unhealthy.

For 1 Pot Pie
1 roasted whole chicken, shredded
1 premade pie crust, from the freezer in the "health food" area of the store
1 sheet puff pastry, thawed and cut into 1 inch strips
1/2 package frozen mixed veggies, peas, corn, carrots & green beans
1/2 stick of butter
1/2 pint 1/2 & 1/2
1/2 diced sweet yellow onion
salt, pepper & thyme to taste
a little bit of flour +/- 1/4 cup

Preheat oven to 400 degrees.

Melt the butter in a large pan. Add onion and saute until translucent, stir in veggies, chicken, salt, pepper and thyme. Sage, basil and tarragon would also be good additions. Stir in the 1/2 & 1/2 and flour, continue to stir until the mixture thickens a bit.

Add the chicken mixture to the pie crust and top with the puff pastry strips. Bake at 400 until the pastry is brown and fluffy, about 35-40 minutes. Allow to cool a few minutes and serve. I actually made a green salad to go with this in an attempt to counter act the butter and 1/2 & 1/2.