Save
Print
Pinterest
Facebook
Email

Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box; 1/3 cup (75 mL) butter or margarine; 1/3 cup (75 mL) chopped onion; 1/3 cup (75 mL) all-purpose flour; 1/4 tsp (1 mL) pepper; 1 3/4 cups (425 mL) chicken broth; 1/2 cup (125 mL) milk; 2 1/2 cups (625 mL) shredded cooked chicken or turkey; 2 cups (500 mL) frozen mixed vegetables

Prep 25 min
Total 1 hr 5 min
Servings 6

What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection.

October 7, 2010

Ingredients

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1/3 cup (75 mL) butter or margarine
1/3 cup (75 mL) chopped onion
1/3 cup (75 mL) all-purpose flour
1/4 tsp (1 mL) pepper
1 3/4 cups (425 mL) chicken broth
1/2 cup (125 mL) milk
2 1/2 cups (625 mL) shredded cooked chicken or turkey
2 cups (500 mL) frozen mixed vegetables

Steps

1

Heat oven to 400ºF. Prepare pie crusts according to package directions for Two-Crust Pie using 9-inch glass pie plate.
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 milk, cooking and stirring until bubbly and thickened.
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 in top crust.
4

Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning (remove last 10 minutes of baking). Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.