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Classic Chicken Pot Pie

Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey.

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( 102 Ratings)

102 Ratings

5 Stars 65%

4 Stars 13%

3 Stars 13%

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Member Reviews ( 39 )

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Prep Time 40 min
Total Time 1 hr 5 min
Servings 6

Ingredients

Crust

2: cups Gold Medal® all-purpose flour

1: teaspoon salt

2/3: cup plus 2 tablespoons shortening

4: to 6 tablespoons cold water

Filling

1/3: cup butter or margarine

1/3: cup chopped onion

1/3: cup all-purpose flour

1/2: teaspoon salt

1/4: teaspoon pepper

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup milk

2 1/2: cups shredded cooked chicken or turkey

2: cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

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Directions

1 Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
2 Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3 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 broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4 Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

For tender, flaky crusts, choose heat-resistant glass pie plate or aluminum pie pans with a dull finish. Shiny pie pans are not recommended because they reflect heat, causing a soggy bottom crust.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 670
Calories from Fat: 380),

% Daily Value

Total Fat: 42g; 42%
(Saturated Fat 15g, 15% Trans Fat 5g 5% ),
Cholesterol: 80mg; 80%;
Sodium: 990mg; 990%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 39 Reviews View All

Posted 6/6/2013 3:21:56 PM REPORT ABUSE SallyJoJo said:

Rating:

This was really good! Used prepared pie crusts, leftover homemade turkey gravy and 12 ounces frozen mixed vegetables with leftover turkey.

This reply was: Helpful Inspiring

Posted 5/28/2013 4:59:08 PM REPORT ABUSE Bowserbabe said:

Rating:

I've been using this recipe for years now and absolutely love it! I always use fresh veg, just have to par-cook the carrots and potatoes a little. I wanted to make this at my mom's tonight but my Best of Baking cook book is in storage (in the middle of moving). I was so happy to see the same recipe online! Thank you!!

This reply was: Helpful Inspiring

Posted 3/3/2013 6:31:19 PM REPORT ABUSE ltlkid5867 said:

Rating:

Delicious! Had to substitute cream of chicken soup and water for the butter, broth and most of the milk since I didn't have much butter and no broth. It was still great.

This reply was: Helpful Inspiring