Classic Pot Pie

By JJCR

Ingredients

• Crust
• 1 15oz. pkg. Pillsbury Refrigerated Pie Crust
• Filling
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups chicken broth
• 2/3 cup milk
• 2 1/2 to 3 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Preparation

Step 1

Heat oven to 425 degrees. Prepare pie crusts as directed on pkg. for two-crust pie using 9-in. pie pan
2. Melt margarine in medium saucepan over medium heat. Add onion; cook 2 min. 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.
3. Add chicken 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 in top crust.
4. Bake 425 degrees for 30 to 40 min. or until crust is golden brown. Let stand 5 min. before serving.