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Classic Chicken Pot Pie

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  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 6
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What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection.
Oct 6, 2010
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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.

Nutrition Information

No nutrition information available for this recipe
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