Pot Pie

Yield:

1 Pot Pie

Categories:

Chicken, Soup, Pie

Ingredients:

Crust:

1 box refrigerated pie crust, softened as directed on box

 

Filling:

1/3cp butter

1/3cup chopped onion

1/3cp all-purpose flour

1/2tsp salt

1/4tsp pepper

1 3/4cp chicken broth

1/2cp milk

2 1/2cp chunks of cooked chicken

2cps of your favorite veggies

Cooking Instructions:

Heat oven to 425 degrees F

In saucepan, melt butter over medium heat. Add onion; cook 2 min. stirring frequently until tender. Stir in flour, salt and pepper. Gradually stir in broth and milk, cooking and stirring until bubbly and thick.

Stir in chicken and veggies. Remove from heat. Spoon filling into crust-lined potpie pan. Top with second crust and seal edges. Cut slits in several places in top crust.

Bake 30-40min or until crust is golden brown. During last 15 to 20min of baking, cover crust edge with strips of roil to prevent excessive browning. Let stand 5 min before serving.

Suggested Handi-Foil Products:

Pie Pans

Pot Pie Pans

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