Classic Chicken Pot Pie
Source of Recipe
"Nana" to Bubbe & Alex
Ingredients:
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed
on box
Filling
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® frozen mixed vegetables, thawed
Preparation Directions:
1.
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.
In 2-quart saucepan, melt margarine over medium heat. Add onion; cook and stir 2 minutes or 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 edges and flute. Cut slitsin several places in top crust.
4.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
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