1 box refrigerated pie crust, softened as directed on box
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ tsp salt
¼ tsp pepper
1 ¾ cups chicken broth
½ cup millk
1 ½ cups chunks of cooked chicken
2 ½ cups your favorite vegetables
1
Heat oven to 425 degrees F
2
In a saucepan, melt butter over medium heat. Add onion; cook 2 min. stirring frequently until tender.
3
Stir in flour, salt, and pepper. Gradually stir in broth and milk, cooking and stirring until bubbly and thick.
4
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.
5
Bake 30-40min or until crust is golden brown. During last 15 to 20min of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 min before serving.
Suggested Handi-Foil Products:
Pie Pans
Pot Pie Pans
Ingredients
1 box refrigerated pie crust, softened as directed on box
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ tsp salt
¼ tsp pepper
1 ¾ cups chicken broth
½ cup millk
1 ½ cups chunks of cooked chicken
2 ½ cups your favorite vegetables