Tuesday, May 3, 2011

Classic Chicken Pot Pie

Quick and Easy by Pillsbury
1 (15 oz) package Pillsbury refrigerated Pie Crusts

1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup Pillsbury BEST All purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded, cooked chicken or turkey
2 cups of Green Giant Frozen mixed vegetables, thawed

1. Heat oven to 425 degrees. Prepare pie crusts as directed on package for 2 crust pie using 9 inch pie pan.
2. In a medium saucepan, melt margarine over medium heat. Add onion, cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake at 425 degrees for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

*This can be made ahead of time and refrigerated until ready to bake.

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