Classic Chicken Pot Pie

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

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

Hide Images

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.