Pot Pie!! YUM.
This recipe is perfect for after Thanksgiving with leftover turkey or just on a cool fall evening when you need a tasty something that is easy on the budget.
Step 1: Obtain Ingredients!
1 box Pillsbury refrigerated pie crust
1/3 cup margarine
1/3 cup chopped onion
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 ¾ cup chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables
Step 2: Prepare to create a delicious pie! Heat oven to 425°F. Make pie crust as directed on box for Two-Crust Pie using 9 inch glass pie pan.
Step 3: Stirring and such! In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Step 4: Combine! Stir in Chicken and mixed vegetable. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and do whatever fancy thing you want with it! Cut slits in several places in top crust.
Step 5: Throw it in the oven! Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking cover crust edge with strips of foil to prevent excessive browning.