Classic Chicken Pot Pie

By CJKK

Ingredients

• Crust
• 1 1
• box Pillsbury™ refrigerated pie crusts, softened as directed on box
• Filling
• 1/3 1/3
• cup butter or margarine
• 1/3 1/3
• cup chopped onion Save $
• 1/3 1/3
• cup all-purpose flour
• 1/2 1/2
• teaspoon salt
• 1/4 1/4
• teaspoon pepper
• 1 3/4 1 3/4
• cups Progresso™ chicken broth (from 32-oz carton)
• 1/2 1/2
• cup milk
• 2 1/2 2 1/2
• cups shredded cooked chicken or turkey Save $
• 2 2
• cups frozen mixed vegetables, thawed

Details

Servings 6
Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

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.
3
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.
4
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.
The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. Use leftover vegetables you might have on hand or buy cut-up veggies at the salad bar and steam them before adding them to the saucy filling. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
Use a standard 9-inch glass pie plate or a 10-inch deep-dish glass or ceramic pie plate.
Make a foil collar (or pie crust shield) to protect the edges of the pastry from overbrowning. Lay the foil loosely over the pie at the start of baking, then remove close to the end to allow it to brown. Or wait till the pastry is golden brown, then cover it near the end of baking.
To Make Chicken Filling Ahead: Prepare as directed in recipe. Spoon into airtight container; cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan; heat over medium heat 10 to 12 minutes, stirring frequently, until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
To Freeze Chicken Filling: Prepare as directed in recipe. Cool uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon resealable freezer plastic bag, leaving 1/2 to 1 inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan; heat over medium heat 10 to 12 minutes, stirring frequently, until thoroughly heated. Assemble, fill and bake pie as directed in recipe.