Chicken Pot Pie
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ⅓ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1¾ cups chicken broth
- ⅔ cup milk
- 3 cups cut-up cooked chicken or turkey
- 1 box frozen peas and carrots
- 1 box refrigerated pie crusts softened as directed on box
Instructions
- 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.
- Heat oven to 425°F.
- Roll out 1 pie crust into 13-inch square.
- Ease into ungreased 9-inch square (2-quart) glass baking dish.
- Pour chicken mixture into crust-lined dish.
- 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.
- Bake about 35 minutes or until golden brown.
Notes / Tips / Wine Advice:
Quick Variations Substitute
1 box (9 ounces) frozen broccoli cuts for the frozen peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into the flour mixture before cooking. Add 1½ cups sliced baby portabella mushrooms to the flour mixture before cooking in step 1.Nutritional Information
Calories: 670 kcal
