Pot pie for dinner is possible even if you’re busy. Just pick up refrigerated pie crusts instead of making them yourself. You’ll cut your preparation time in half.
This classic pot pie has appeared in some form in most editions of Betty Crocker Cookbook throughout the years. It’s still a favorite of many and an excellent dinner choice. Our new twist has similar flavors but is made in individual casseroles and topped with tender puff pastry. We have also included two Facebook fan recipe variations for you to sample.
*About 1 1/2 cups of any frozen vegetable combination can be substituted. (Smaller vegetable pieces will be distributed more evenly throughout the filling.)
For 22 grams of fat and 425 calories per serving, decrease butter to 2 tablespoons, increase flour to 1/2 cup, decrease broth to 1 1/2 cups and use fat-free (skim) milk. After melting butter in Step 1, stir in milk, onion, salt and pepper; stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth. Continue as directed except use One-Crust Pastry for top crust in Step 3. Spray 9-inch square baking dish or pan with cooking spray. Pour chicken mixture into dish (not pastry-lined). Bake 25 to 35 minutes or until golden brown.
Substitute 1 can (12 oz) tuna in water, drained, for the chicken.
Substitute 1 box (9 oz) broccoli cuts for the frozen sweet peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into flour mixture before cooking. Continue as directed.
Add 1 1/2 cups sliced baby portabella mushrooms to flour mixture before cooking in Step 1. Spoon cranberry sauce into small bowl; stir well. Continue as directed.
Pillsbury® refrigerated pie crusts make pot pie-making quicker.