Classic Chicken Pot Pie

 


Ingredients

  • 1/3
    cup butter
  • 1/3
    cup all-purpose flour
  • 1/3
    cup chopped onion
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1 3/4
    cups chicken broth
  • 2/3
    cup milk
  • 2 1/2
    to 3 cups cut-up cooked chicken or turkey
  • 1
    box (10 oz) frozen peas and carrots
  • 1
    package (15 oz) refrigerated pie crusts, softened as directed on box

Steps


1 In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

2 Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.

3 Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.

4 Bake about 35 minutes or until golden brown.

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