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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Powers Family, 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 package Pillsbury Refrigerated Pie Crust

1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups shredded chicken (or turkey)
2 cups frozen mixed vegetables, thawed
Directions:
Directions:
1. Heat oven to 425 degrees. Prepare pie crust as directed on the package to two-crust pie using a 9 inch pie pan.
2. In a medium saucepan, melt butter over medium heat. Add onions and cook 2 minutes until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk. Cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into the crust lined pan. Top with second crust and flute. Cut slits in several places on the top.
4. Bake at 425 degrees for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is great with leftover turkey after Thanksgiving.

Reheat leftovers in the air fryer to crisp up the pie crust.

 

 

 

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