Chicken Pot Pie

A standard 9-inch glass pie plate works best for this recipe. The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce. To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container; cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe. To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.

All Purpose Flour
1/3 Cups
Black Pepper
Ground
1/4 tsps
Box (2) Pillsbury™ refrigerated pie crusts
Thawed
1
Chicken
Shredded Chicken
2 1/2 Cups
Chicken broth
1 3/4 Cups
Frozen mixed vegetables
Thawed
2 Cups
Garlic powder
1/4 tsps
Marjoram
Dried
1/4 tsps
Milk
1/2 Cups
Parsley
Dried
1/4 tsps
Rosemary
Dried
1/4 tsps
Salt
1/2 tsps
Salted Butter
1/3 Cups
Thyme
Dried
1/2 tsps
Yellow Onion
Medium Diced
1/3 Cups
0

Mise En Plas

Prepare all the ingredients before cooking.

1
Box (2) Pillsbury™ refrigerated pie crusts
1/3 Cups
Salted Butter
1/3 Cups
Yellow Onion
1/3 Cups
All Purpose Flour
1/4 tsps
Rosemary
1/2 tsps
Thyme
1/4 tsps
Black Pepper
1/2 tsps
Salt
1/4 tsps
Marjoram
1/4 tsps
Parsley
1/4 tsps
Garlic powder
1/2 Cups
Milk
1 3/4 Cups
Chicken broth
2 Cups
Frozen mixed vegetables
2 1/2 Cups
Chicken
1

Heat oven to 425°F.

2

Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

Box (2) Pillsbury™ refrigerated pie crusts
Thawed
1

3

In 2-quart saucepan, melt butter over medium heat.

Salted Butter
1/3 Cups

4

Add onion; cook 2 minutes, stirring frequently, until tender.

Yellow Onion
Medium Diced
1/3 Cups

5

Stir in flour, salt and pepper, and spices until well blended.

All Purpose Flour
1/3 Cups
Salt
1/2 tsps
Black Pepper
Ground
1/4 tsps
Thyme
Dried
1/2 tsps
Rosemary
Dried
1/4 tsps
Garlic powder
1/4 tsps
Parsley
Dried
1/4 tsps
Marjoram
Dried
1/4 tsps

6

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Milk
1/2 Cups
Chicken broth
1 3/4 Cups

7

Stir in chicken and mixed vegetables.

Chicken
Shredded Chicken
2 1/2 Cups
Frozen mixed vegetables
Thawed
2 Cups

8

Spray 9 inch glass pie pan with non-stick spray and Line pan with first pie crust

9

Remove from heat. Spoon chicken mixture into crust-lined pan.

10

Top with second crust; seal edge and flute.

11

Cut slits in several places in top crust.

12

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.

13

Let stand 5 minutes before serving.