MENU
  • Print
    832
  • Save
    96
  • Pinterest
    114
  • Email
    48
  • Facebook
    112

Chicken Pot Pie

chicken pot pie Entree
Chicken Pot Pie
  • Prep 25 min
  • Total 60 min
  • Servings 8

Chicken pot pie is the ultimate in comfort food. MORE+ LESS-

February 12, 2018

Ingredients

Crust

1
box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box
1
egg, beaten

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 chicken broth
1/2
cup milk
2 1/2
cups shredded cooked chicken or turkey
2
cups frozen mixed vegetables, thawed

Steps

Hide Images
  • 1
    Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2
    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.
  • 3
    Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and crimp with fork or flute. Brush crust with beaten egg. Cut slits in several places in top crust.
  • 4
    Bake 30 to 40 minutes or until crust is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Expert Tips

  • You can purchase shredded rotisserie chicken to make this recipe even faster.
  • For perfect pie crust, use a glass pie plate. Glass plates bake the crust evenly.

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment