Classic Pot Pie
Recipe Ingredients:
| 1 | refrigerated pie crust (15oz) | |
| 1/3 | cup | margarine or butter |
| 1/3 | cup | chopped onion |
| 1/3 | cup | all-purpose flour |
| 1/2 | tsp | salt |
| 1/4 | tsp | pepper |
| 1 1/2 | cup | chicken broth |
| 2/3 | cup | milk |
| 2 1/2 | to 3 cups shredded cooked chicken or turkey | |
| 2 | cup | frozen mixed vegetables, thawed |
Recipe Instructions:
| 1. | Preheat oven to 425F. Prepare pie crusts as directed on package for two-crust pie using 9" pie pan. |
| 2. | In a medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt & pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. |
| 3. | 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. |
| 4. | Bake at 425F for 30 to 40 minutes or until crust is golden-brown. Let stand 5 minutes before serving. Makes 6 servings. |
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