Chicken Pot Pie
Instructions
- 1 box (2 count), rerigerated pie crust, softened
- 1/3 cup butter (2/3 stick)
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 3/4 cups chicken broth (or more)
- 1/2 cup milk
- 2 1/2 cups fried chicken, shredded
- 2 cups frozen mixed vegetables, thawed
Instructions
- Pre-heat oven to *425. Prepare pie crusts as directed on box and place in pie pan
- In large sauce pan, melt butter over medium heat. Add onion and cook for 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 mizture into crust-lined pan. Top with second crust, seal edges/ Cut several slits in top.
- Bake 30-40 minutes or until crust is golden brown. Let stand for 5 minutes before serving.