Claim Jumper Chicken Pot Pie (claimjumperathome)

1 c half and half
1 c chicken broth
3 T flour
2 c shredded, roasted, skinless chicken breast
2 c mixed frozen vegetables, thawed
2 T chopped fresh flat-leaf parsley
2 T chopped chives
1 t chopped fresh thyme
1 t lemon juice
1 t salt
1/2 t grated lemon zest
1/2 t freshly ground black pepper
1 pie crust

Heat oven to 425 F. In a medium saucepan, whisk together half and half, broth and flour. Bring to a boil, then reduce heat and simmer, stirring frequently for about 4 min or until mix is thick. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt and pepper. Cover and keep warm. Cut pie crust evenly into 4 parts. Divide pie filling among four 10 oz ramekins. Drape crusts over tops and fold edges down over rims. Cut an X into center of each pie to vent. Bake 25 min, until pastry is browned and filling is bubbly. Cool 5 min before serving. Serves 4.

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