Classic Pot Pie
photo by Denise in da Kitchen
- Ready In:
- 1hr 15mins
- 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.
Questions & Replies
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What a wonderful way to use up leftover turkey and stuffing (yes, I did add some stuffing with the turkey). I sauteed onion, celery and potatoes with the butter and then added the flour. I was out of chicken broth so I used chicken base dissolved in 1 1/2 cups of water. I also used heavy cream instead of milk because I had some that had to be used. Next time (and there will definately be a next time) I think I'll use milk to thin it out a little. I also added some frozen corn. Thank you so much Denise for sharing this delicious meal.
I never made a Pot Pie before and this turned out great. I made 2 pies for the 5 of us. I used the cauliflower, broccoli and carrots mix and fried the chicken with McCormick Rotisserie Seasoning. When the chicken was almost done I added 8 oz fresh mushrooms to cook along. I also added a bit of a dried herb mix. The crust was perfectly flaky and golden brown. I was going to take a picture of it, but completely forgot until the pies were almost gone. We will eat this many more times I'm sure. Thanks for posting Denise.
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I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!