Chicken/Turkey Pot Pie Recipe #103960
This came from a Pillsbury ad around Thanksgiving time one year. My kids ask for this.
1 hour | 20 min prep
SERVES 6 , 1 pie
- 2 pillsbury refrigerated pie crusts
- 1/3 cup margarine or butter
- 1/3 cup chopped onion
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 2 1/2-3 cups shredded cooked chicken or cooked turkey
- 2 cups frozen mixed vegetables, thawed
- 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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5 stars