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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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9/14/2011

Classic Chicken Pot Pie

This is a repost with pictures.  This is a family favorite in our house.  I like to serve this with plain white rice on the side.  I made this for dinner and there are plenty of leftovers for tomorrow.  I love meals like that!

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I am in the process of making this for dinner tonight. I made a roast chicken for dinner last night and steaming up the carcass now for the chicken.  It is from my Pillsbury Pot Pies & Casserole magazine.  I do like to add a bit more flavor from a little poultry seasoning.

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning or more to taste
1 3/4 cups chicken stock
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
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, pepper and poultry seasoning 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 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.








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