Chicken Pot Pie
Serves 6
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Ingredients
  1. 1 box refrigerated 9" pie crusts (2 crusts)
  2. 1/3 C. butter or margarine
  3. 1/3 C. chopped onion
  4. 1/3 C. flour
  5. 1/2 t. salt
  6. 1/4 t. pepper
  7. 1 can (14 oz) chicken broth
  8. 1/2 C. milk
  9. 2 1/2C. shredded cooked chicken or turkey
  10. 2 C. frozen mixed vegetables
Instructions
  1. Heat oven to 425 degrees.
  2. Line a 9" glass pie plate with one pie crust.
  3. In a 2 quart saucepan, melt butter over medium heat.
  4. Add onion; cook 2 minutes, stirring frequently til tender.
  5. Stir in flour, salt and pepper until well blended.
  6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  7. Stir in chicken and mixed vegetables.
  8. Remove from heat.
  9. Spoon into crust lined pie plate.
  10. Top with second crust; seal edge and flute as desired.
  11. Cut slits in several places in top crust.
  12. Bake 30-40 minutes or until crust is golden brown.
  13. During last 15-20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  14. Let stand 5 minutes before serving.
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