Friday, October 3, 2008

Chicken Pot Pie

1 15oz pkg Pillsbury
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1.5 cups chicken broth
2/3 cup milk
2.5-3 cups shredded or cubed chicken or turkey
2 cups frozen mixed veges thawed and drained

1. Heat oven to 425°F. Prepare pie crusts for 2 crust pie (in other words, take them out of the package!) using 9" pan.

2. In a med saucepan, heat margarine, add onion & cook 2 min or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth & milk. Cook stirring constantly until bubbly & thickened.

3. Add chicken and vegetables. Remove from heat. Spoon chicken mixture into pie shell. Top with second crust and flute edges. Cut slits in top to help vent heat.

4. Bake at 425 for 30-40 min or until crust is golden brown. Let stand 5 min before serving.

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