Chicken Pot Pie

Chicken Pot Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    box Pillsbury refrigerated pie crust, softened as directed on box

  • cup butter

  • cup chopped onioin 1 small onion

  • cup all purpose flour

  • ¼

    teaspoon pepper

  • 1

    cup chicken broth

  • 1

    can cream of chicken

  • ½

    cup milk

  • cups shredded cooked chicken

  • 2

    cups thawed mixed veggies

  • 1

    package of chicken flavored boots


1.) Heat oven to 425 degree make pie crusts as directed on box for crust use 13x9 glass pan. 2.) In 2 quart saucepan, melt butter oven medium heat. Add onion, cook 2 mins, stirring frequency until tender. Stir in flour, pepper mix until well blended. Gradually stir in broth, milk, cream of chicken and chicken flavor boost. Stir until bubbly and thickened about 15 mins 3.) Stir in chicken and mixed veggies. Remove from heat. Spoon chicken mixture veggies into crust- lined pan, top with second crust, sealed edge and flute. Cut slits in serval places on the top 4.) Bake 30-40 mins or until crust is golden brown. Let stand 10 min before serving


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