Chicken/Turkey Pot Pie

Total Time
1hr
Prep
20 mins
Cook
40 mins

This came from a Pillsbury ad around Thanksgiving time one year. My kids ask for this.

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Ingredients

Nutrition
  • 2 pillsbury refrigerated pie crusts
  • 13 cup margarine or 13 cup butter
  • 13 cup chopped onion
  • 13 cup flour
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 12 cups chicken broth
  • 23 cup milk
  • 2 12-3 cups shredded cooked chicken or 2 12-3 cups cooked turkey
  • 2 cups frozen mixed vegetables, thawed

Directions

  1. Heat oven to 425.
  2. Prepare pie crust for a two-crust pie.
  3. In a medium saucepan, melt margarine over medium heat.
  4. Add onion; cook two minutes or until tender.
  5. Stir in flour, salt and pepper until well blended.
  6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
  7. Add chicken and mixed vegetables, remove from heat.
  8. Spoon chicken mixture into crust-lined pan.
  9. Top with second crust and flute; cut slits in several places.
  10. Bake at 425 for 30-40 minutes or until crust is golden brown.
  11. Let stand 5 minutes before serving.