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Pillsbury Classic Chicken Pot Pie Recipe

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This recipe for Pillsbury Classic Chicken Pot Pie is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (15 ounce) Pillsbury© refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounce) chicken broth
1/2 cup milk
2 cups shredded cooked chicken or 1/2 turkey
2 cups Green Giant© frozen mixed vegetables (from 1-lb bag), thawed
Directions:
Directions:
1. Heat oven to 425º. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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