What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection.This chicken pot pie recipe is hearty fare for hungry folks.
Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings
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
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Directions
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- 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.
- 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 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.
Nutritional Info:
- 1 Serving: Calories 560 (Calories from Fat 280); Total Fat 31g (Saturated Fat 10g, Trans Fat 2 1/2g); Cholesterol 50mg; Sodium 1210mg; Total Carbohydrate 44g (Dietary Fiber 4g, Sugars 4g); Protein 25g Percent Daily Value*: Vitamin A 60%; Vitamin C 2%; Calcium 6%; Iron 20% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 5 Fat Carbohydrate Choices: 3
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