Classic Chicken Pot Pie

Classic Chicken Pot Pie
Classic Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 Box pillsbury refigerated pie crusts softened as directed on box

  • Filling

  • 1/3 C butter or margarine

  • 1/3 C chopped onion

  • 1/3 C all purpose flour

  • 1/2 Tsp salt

  • 1/4 Tsp pepper

  • 1 3/4 progessor chicken broth

  • 1/2 C milk

  • 2 1/2 C shredded chicken or turkey

  • 2 cups green giant valley fresh steamers frozen mixed vegetables thawed

Directions

Heat ove to 425. Make pie crusts as direct on box for two crust pieusing 9 inch glass pie plate In 2 Qt saucepan melt butter over medium heat. Add onion; cook 2 minutes stirring frequently, until tender. Stir in flour, salt, pepper until well blended. Gradually stir in broth and milk, cooking and stirring untile bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust ined plan. 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 before serving.

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