Chicken Pot Pie With Cannabutter

Going Step by Step

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the cannabutter over medium heat.
3. Add the diced onion, carrots, celery, and minced garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.
4. Sprinkle the flour over the vegetable mixture and stir for 1-2 minutes until well combined.
5. Slowly pour in the chicken broth and milk, stirring constantly to avoid any lumps. Allow the mixture to simmer for 5 minutes until it thickens.
6. Add the cooked chicken, frozen peas, dried thyme, salt, and pepper to the skillet. Stir until all the ingredients are evenly combined.
7. Remove the skillet from heat and set aside.
8. Line a pie dish with one of the unbaked pie crusts.
9. Pour the chicken and vegetable mixture into the pie dish.
10. 10. Cover the filling with the second unbaked pie crust, sealing the edges by crimping them together.
11. 11. Cut a few slits on the top crust to allow steam to escape during baking.
12. 12. Place the pie dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust turns golden brown.
13. 13. Remove from the oven and let it cool for a few minutes before serving.
14. Give it a try and enjoy!