Chicken/Turkey Pot Pie

Recipe by Heidi Swanson
READY IN: 1hr
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pillsbury refrigerated pie crusts
  • 13
    cup margarine or 1/3 cup butter
  • 13
    cup chopped onion
  • 13
    cup flour
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 1 12
  • 23
    cup milk
  • 2 12 - 3
    cups shredded cooked chicken or 2 1/2-3 cups cooked turkey
  • 2
    cups frozen mixed vegetables, thawed
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DIRECTIONS

  • Heat oven to 425.
  • Prepare pie crust for a two-crust pie.
  • In a medium saucepan, melt margarine over medium heat.
  • Add onion; cook two 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 vegetables, remove from heat.
  • Spoon chicken mixture into crust-lined pan.
  • Top with second crust and flute; cut slits in several places.
  • Bake at 425 for 30-40 minutes or until crust is golden brown.
  • Let stand 5 minutes before serving.
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