Classic Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.