Chicken/Turkey Pot Pie

Chicken/Turkey Pot Pie

piątek, 24 stycznia 2014

Chicken/Turkey Pot Pie

Time: 1 hrs

Ingredients

• 2 pillsbury refrigerated pie crusts
• 1/3 cup margarine or 1/3 cup 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 2 1/2-3 cups cooked turkey
• 2 cups frozen mixed vegetables, thawed

Directions

• 1 Heat oven to 425.
• 2 Prepare pie crust for a two-crust pie.
• 3 In a medium saucepan, melt margarine over medium heat.
• 4 Add onion; cook two minutes or until tender.
• 5 Stir in flour, salt and pepper until well blended.
• 6 Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• 7 Add chicken and mixed vegetables, remove from heat.
• 8 Spoon chicken mixture into crust-lined pan.
• 9 Top with second crust and flute; cut slits in several places.
• 10 Bake at 425 for 30-40 minutes or until crust is golden brown.
• 11 Let stand 5 minutes before serving.