Classic Chicken Pot Pie

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Recipe bySlegersc

Notes:

Pillsbury
6 servings

Categories:
- chicken pot pie
- Main Dish

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Ingredients:

Crust:
1 box refrigerated pie crusts, softened as directed on box
Filling:
1/3 c butter
1/3 c chopped onion
1/3 c flour
1/2 t salt
1/4 t pepper
1 3/4 c chicken broth
1/2 c milk
2 1/2 c shredded chicken or turkey
2 c frozen mixed vegetables, thawed

Heat oven to 425 degrees. Make pie crusts as directed on box for two-crust pie using 9 inch glass pie pan.
In 2-qt 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.
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.
Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.