CHICKEN POT PIE MAC AND CHEESE
Makes about 10 servings
5 tablespoons unsalted butter
1 cup frozen vegetable seasoning blend (celery, bell pepper, and onion)
1 cup thinly sliced carrot
1⁄4 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
11⁄2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 cup shredded sharp white
Cheddar cheese
4 cups shredded cooked chicken
3⁄4 cup frozen peas
1 (16-ounce) package elbow macaroni, cooked
1 (8-ounce) package American cheese slices
1 cup crushed buttery round crackers
1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
2. In a Dutch oven, melt butter over medium heat. Add seasoning blend and carrot; cook, stirring occasionally, until softened, about 7 minutes. Add flour; cook, whisking constantly, 1…