Prep 30 mins
Cook 45 mins
A good, old-fashioned comfort meal! I believe this recipe came from the Pillsbury Refrigerated Pie Crust package, but don't let that fool you. It's the best pot pie I have ever tasted and a great way to use up left-over chicken or turkey.
- 1 (15 ounce) package refrigerated pie crusts (or make your own)
- 1⁄3 cup margarine or 1⁄3 cup butter
- 1⁄3 cup chopped onion
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups chicken broth
- 2⁄3 cup milk
- 3 cups shredded cooked chicken or 3 cups cooked turkey
- 2 cups frozen mixed vegetables, thawed (I like different combinations of peas, carrots, corn and green beans)
- Heat oven to 425 degrees.
- Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook 2 minutes or until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken and mixed vegetables; remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute edges; cut slits in several places for steam to vent.
- Cover edges of crust with stips of aluminum foil and bake for 20 to 30 minutes or until crust is golden brown.
- Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.
- Let stand 5 minutes before serving.
This was a great recipe. I made the filling ahead of time and then just poured into the crust on a busy night. Turned out very well!
This was my first attempt at a pot pie and I was really pleased with how it turned out. I used soy milk instead of the real stuff because my GF is lactose-intolerant.I'll be making this again.
I too have made this recipe over and over. I use one cup of carrots cooked al dente and a cup of frozen peas. I use a bit less turkey but we all love this.