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Classic Chicken Pot Pie
Classic Pot Pie
Servings 6
1 package Pillsbury refrigerated pie crust
5 1/2 tablespoons butter
5 1/2 tablespoons chopped onions
5 1/2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 cups shredded, cooked chicken
2 cups frozen, mixed vegetables
Heat oven to 425°F.
In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon into crust-lined pie pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top of crust.
Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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