Easy Chicken Pot Pie Recipe
Last night I made Chicken Pot Pie, and well it is easy as… pie. 🙂 This recipe serves about 5 and the total prep and cooking time was about an hour. It is a classic, it is easy and most importantly – it gets eaten!
Ingredients
- Crust – One box of 2 refrigerated pie crusts, softened as directed on box
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon basil
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups frozen mixed vegetables, thawed
Directions
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. HOT!