1 (15 ounce) package Pillsbury Refrigerated Pie Crusts
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup Pillbury Best All Purpose Flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded, cooked chicken or turkey
2 cups Green Giant Frozen Mixed Vegetables, Thawed
Instructions
Preheat oven to 425 degrees.
Prepare pie crusts as directed on package for two- crust pie using 9-inch pie pan.
In a medium saucepan, melt margarine over medium heat.
Add onion; cook 2 minutes or until tender.
Stir in flour, salt and pepper until well blended.
Gradually stir in broth and milk; cook, stirring constantly until bubbly and thickened.
Add chicken and mixed vegetables; mix well and remove from heat.
Spoon Chicken mixture into crust-lined pan.
Top with second crust and flute; cut slits in several places.
Bake 30-40 minutes or until crust is golden brown.
Let stand 5 minutes before serving.
Originally Submitted
10/16/2012
0 Out of 5 from
0 reviews
You can add this Classic Pot Pie recipe to your own private DesktopCookbook.
