Missy's Classic Chicken Pot Pie submitted by Missy Wix, Madisonville, KY
"Chicken or Turkey Pot Pie"Serves 4-6 | Prep Time 25 min | Cook Time 40 min
Why I Love This Recipe
This is a great recipe for those long winter days.
Ingredients You'll Need
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup butter or margarine
cup chopped onion
cup all-purpose flour
cups ™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
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. 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. 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.