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Classic chicken pot pie
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Prep 25 minutes 10 ingredients Total time 1 hr 5 minutes Ingredients crust: | |
| 1 box | Pillsbury refrigerated pie crusts, softened as directed on box |
| Filling | |
| 1/3 cup | butter |
| margarine, alternative | |
| 1/3 cup | chopped onion |
| 1/3 cup | all purpose flour |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 1 3/4 cups | chicken broth, ( from 32 oz carton) |
| 1/2 cup | milk |
| 2 1/2 cups | shredded cooked chicken |
| turkey, alternative | |
| 2 cups | green giant steamers frown mixed vegetables, thawed |
Step 1
Heat oven to 425 degrees . Make pie crusts as directed on box for two- crust pie using 9- inch glass pie pan
Step 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 mls, cooking and stirring until bubbly and thickened.
Step 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 on top crust.
Step 4
Bake 30 to 40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Let stand 5 minutes before serving
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