Chicken Pot Pie

Chicken Pot Pie

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It’s that time of the year! Comfort foods await this fall and what better way to start it off with a hearty, tender and crisp chicken pot pie?

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Chicago

Time needed

25 min preparation + 1 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 box refrigerated pie crusts, softened as directed on box
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cup chicken broth
  • ½ cup milk
  • 2 ½ cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed

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Directions

Heat oven to 425°F.
Make pie crusts as directed on box. If making individual pies, use two 9-inch glass pie pans.
Melt butter over medium heat in a saucepan and add onion and cook 2 minutes while stirring frequently. Stir in flour, salt and pepper until well blended. Pour in gradually and stir in broth and milk. Cook and stir until mixture is bubbling and thickened.
Throw chicken and mixed vegetables in the pan, stir for 2 minutes and remove from heat. Gradually pour chicken mixture onto crust-lined pan. Top with second crust layer and seal the edges and flute. Cut slits in several places in top crust to cook evenly.
Bake for 30 to 40 minutes or until crust is golden brown. To prevent excessive burning, cover crust top with aluminum foil.
Remove from heat and serve.


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