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Chicken Pot Pie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

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 3/4 cups Chicken Broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Directions:
Directions:
Heat oven to 425°F. Prepare 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.
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.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 5 mins
Personal Notes:
Personal Notes:
tips:

To save time use a rotisserie chicken

Make a foil collar (or pie crust shield) to protect the edges of the pastry from over-browning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.

I have never cared for frozen mixed vegetables, I would use canned mixed vegetables - Vegal is my favorite

 

 

 

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