Chicken Pot Pie

By sandy_h

Jessie’s favorite! From: Jill Malinowski

Ingredients

• Crust:
• 1 (15 ounce) package Pillsbury Refrigerated Pie Crust
• Filling:
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups chicken broth
• 2/3 cups milk
• 2 1/2 to 3 cups shredded cooked chicken
• 2 cups frozen mixed vegetables, thawed

Preparation

Step 1

Heat oven to 425 degrees. Prepare pie crusts as directed on package.

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

Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust. Top with second crust and flute; cut slits in several places.

Bake at 425 degrees for 30 – 40 minutes or until crust is golden brown. Let stand for 5 minutes before serving. 6 Servings.