Chicken Pot Pie 11/17/12

Number Of Serves: [6] Serve(s)
Preparation Time: [25] min
Cooking Time: [1 1/2 ] hrs


1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box


  1. 1/3 cup butter or margerine
  2. 1/3 cup chopped onion
  3. 1/3 cup of all purpose flour
  4. 1/2 tsp. of salt
  5. 1/4 tsp of pepper
  6. 1 can (14 ounce) chicken broth
  7. 1/2 cup of milk
  8. 2 1/2 cups shredded cooked chicken or turkey
  9. 1 cup of mixed vegetables, thawed
  10. 1 cup of frozen cubed potatoes (thawed)


1. Heat oven to 425 degrees. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

2. In a 2 qt. saucepan, melt butter over medium heat. Add onions cook and stir about 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken, thawed vegetables and potatoes. Remove from heat. Spoon chicken mixture into crust lined pie plate.

3. Cut 2nd crust into strips. Place 5 to 7 strips across filling. Place cross strips over top of first strips Seal edge and flute. Cover crust edge with foil to prevent excessive browning; remove foil during last 15 minutes of baking.

4. Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving.

Makes 6 servings.