A childhood favorite is comfort food today. I had never made chicken pot pie until this week when I was thinking of what to do with the rest of the roasted chicken that was in the frig. Pillsbury had the recipe that seemed the easiest and so I tried that one. It did not disappoint, in fact, it's a delicious keeper!
Crust
1 14.1 oz refrigerated Pillsbury pie crust (2) softened OR two ready made pie crusts from the frozen food section at the grocery store.
Ingredients
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground thyme
1 1/3 cup chicken broth
1/2 cup milk
2 1/2 cups shredded chicken or turkey
2 cups mixed frozen vegetables
Instrcutions
Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper, and thyme until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
