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Classic Pot Pie

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 pkg. (15 oz.) Pillsbury Refrigerated Pie Crusts
  • 1/3 cup margarine or butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 2/3 cup milk
  • 2 1/2 to 3 shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed
make it
1. Preheat oven to 425 degrees F. Prepare pie crusts as directed on package for two-crust pie using 9 inch pie pan.

2. Melt margarine in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt, and pepper, stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat.

3. Spoon chicken mixture into crust-lined pan. Top with second crust, seal edges and flute. Cut slits in several places in top crust.

4. Bake for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Notes
Average Rating  (1)
Rated  by a cook on 1/8/2009 This recipe was easy and tasted GREAT!! I also added some cubed potatoes, some chopped fresh carrots and some frozen peas. I used 4 frozen pie crusts, doubled the recipe (although it could have been tripled) and baked it in a 9 X 11 baker. I also used reduced fat velveeta and ff sour cream. GREAT RECIPE!!
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