Classic Pot Pie

Submitted by Denise in da Kitchen

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 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)

directions

1. Heat oven to 425 degrees.
2. Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.
3. In a medium saucepan, melt margarine over medium heat.
4. Add onion; cook 2 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 edges; cut slits in several places for steam to vent.
10. Cover edges of crust with stips of aluminum foil and bake for 20 to 30 minutes or until crust is golden brown.
11. Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.
12. Let stand 5 minutes before serving.

Reviews

[Good Vibe Goddess]

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!

 

[MarkSmart924]

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.

 

[etully]

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.

 

[PA Cindy]

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.

 

[Berliner Goere]

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.