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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from WEJUAN'S "You'll Know When It's Right" Heirloom Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nell Mickler

Category:
Category:

Ingredients:  
Ingredients:  
1 - 15 oz pkg Pillsbury© Refrigerated Pie Crust
⅓ c butter
⅓ c chopped onion
⅓ c flour
½ tsp salt
¼ tsp pepper
1 ½ c chicken broth
⅔ c milk
3 c shredded chicken or turkey
2 c frozen mixed vegetables, thawed

Directions:
Directions:
Heat oven to 425º. Prepare pie crusts as directed on the package for two crust pie using 9-inch pie pan. Melt butter in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken or turkey and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust; seal edges and flute. Cut slits in several places on top of crust. Bake at 425º for 30-40 minutes or until golden brown. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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