Chicken or Turkey Pot Pie
- From
- Pillsbury
- Makes
- 6 servings
- Prep. time
- 20 minutes
- Cook time
- 1 hour
Ingredients
| 2 | pie crusts | ||
| 1/3 | cup | margarine or butter | |
| 1/3 | cup | onion | chopped |
| 1/3 | cup | all purpose flour | |
| 1/2 | tsp | salt | |
| 1/4 | tsp | pepper | |
| 1 1/2 | cups | chicken broth | |
| 2/3 | cup | milk | |
| 2 1/2-3 | cups | chicken or turkey | cooked, shredded |
| 2 | cups | frozen, mixed veggies |
Directions
- Heat oven to 425 °F. Prepare pie crusts according to packaging.
- In a medium sauce pan, 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 veggies; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second curst and flute; cut slits in several places.
- Bake at 425 °F for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Tags: entree