Name: Chicken/Turkey Pot Pie
Yield: 4 servings
Ingredients: 2 pillsbury refrigerated pie crusts; 13 cup margarine or 13 cup butter; 13 cup chopped onion; 13 cup flour; 12 teaspoon salt; 14 teaspoon pepper; 1 12 cups chicken broth; 23 cup milk; 2 12-3 cups shredded cooked chicken or 2 12-3 cups cooked turkey; 2 cups frozen mixed vegetables, thawed

Servings: 4 persons

2 pillsbury refrigerated pie crusts
13 cup margarine or 13 cup butter
13 cup chopped onion
13 cup flour
12 teaspoon salt
14 teaspoon pepper
1 12 cups chicken broth
23 cup milk
2 12-3 cups shredded cooked chicken or 2 12-3 cups cooked turkey
2 cups frozen mixed vegetables, thawed

1
Heat oven to 425.
2
Prepare pie crust for a two-crust pie.
3
In a medium saucepan, melt margarine over medium heat.
4
Add onion; cook two 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; cut slits in several places.
10
Bake at 425 for 30-40 minutes or until crust is golden brown.
11
Let stand 5 minutes before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken/Turkey Pot Pie

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