Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor.
Bring to a boil over high heat.
Cook, undisturbed, until reduced to about 4 cups, about 10 minutes.
Discard thyme and bay leaves.
Whisk milk and flour in a small bowl, then whisk into the broth in the pan.
Bring to a boil over high heat; cook, stirring occasionally, for 1 minute.
Remove from heat and let stand for 5 minutes.
Stir in mixed vegetables, onions and parsley.
Pour the mixture onto a large rimmed baking sheet.
Roll out into a 14-by-19-inch rectangle.
Cut into 2-by-19-inch strips using a decorative wheel or pizza cutter.
Place half the strips diagonally across the chicken mixture, leaving 2-inch gaps in between.
Weave in the remaining strips to form a lattice pattern.
Trim excess dough from the edges and discard.
Brush the top of the dough with egg.
Sprinkle with pepper to taste.
Bake until the top is browned and the chicken is cooked through, 30 to 35 minutes.
Let cool for 5 minutes.
Cut into 8 pieces.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
