Chicken Pot Pie

I LOVE Chicken Pot Pie...and so does my family...

YES...even Bryson LOVES it...

I love it so much that anytime I cook a meal for a friend or a meal train..

this is my go to recipe...

It's yummy...warm...and comforting...

INGREDIENTS

Crust

1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling

1/3  cup butter or margarine

1/3  cup chopped onion

1/3  cup all-purpose flour

1/2  teaspoon salt

1/4  teaspoon pepper

1 3/4 cups Progresso chicken broth (from 32-oz carton)

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

 

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 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  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.

Bryson asked me today to make this for dinner...This recipe is great for busy moms...Sometimes I double the filling part of the recipe and freeze it...then on a busy weekday I just thaw it out and throw it into a pie crust for quick but homemade meal!