“This is a really easy recipe that can be adapted for turkey, beef or veggie pot pie. I prefer more sauce, so I have doubled the original recipe for that part only.”
READY IN:
40mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons butter
  • 6 tablespoons whole wheat flour
  • 12 cup nonfat milk
  • 2 cups chicken stock
  • 1 (12 ounce) bag frozen mixed vegetables (corn, green beans, peas, carrots)
  • 1 small potato, cooked & diced
  • 12 cup white pearl onion
  • 1 cup chicken, cooked & shredded
  • 2 pillsbury ready-to-roll pie crusts

Directions

  1. melt butter & stir in flour to make a roux.
  2. slowly add the milk, stirring constantly.
  3. Add the stock and continue to stir until the desired consistency is reached (should be slightly thick) and then set it aside.
  4. Steam or boil all vegetables & drain well.
  5. Add the veggies & the chicken to the sauce and mix well.
  6. Place 1 of the pie crusts in the bottom of a large pie plate or round casserole dish.
  7. Pour the mixture on top of the crust and top with the remaining crust.
  8. Bake according to the directions on the pie crust box (usually 425 degrees until the crust is golden brown).

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