Classic Pot Pie

READY IN: 1hr 15mins


  • 1
    (15 ounce) package refrigerated pie crusts (or make your own)
  • 13
    cup margarine or 1/3 cup butter
  • 13
    cup chopped onion
  • 13
    cup flour
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 1 12
  • 23
    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.