Chicken Pot Pie (Teresa Warren)

Course: Main Course

Servings:

Author: Teresa Warren

Ingredients

Crust:

1 box Pillsbury refrigerated pie crusts

Filling:

1/3 cup butter
1/3 cup onion chopped
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 pepper pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups chicken or turkey cooked & shredded
I use a rotissserie chicken
2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas thawed & patted dry
or a bag of frozen mixed vegetables

Instructions

Heat oven to 400 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass deep dish 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 chicken 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 edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Notes

Sherry’s ingredient changes:

1/2 cup salted butter
1 medium onion
1/2 cup flour
1/2 teaspoon salt or more to taste (only if using unsalted butter and chicken broth)
1/2 teaspoon pepper or more to taste
2 cups low sodium chicken broth
1 cup milk
Diced meat from a whole rotisserie chicken
1 russet potato, peeled and diced small, and about 1 1/4 cups sliced carrots boiled in salted water until tender and drained.
1 1/4 cups petite small frozen green peas, thawed and patted dry

Recipe By: Teresa Warren
Serving Size: 8

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