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.