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Classic Chicken Pot Pie
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Prep Time:
40 minutes
Total Time:
1 hour 15 minutes
Impress with homemade chicken pot pie using frozen veggies and Pillsbury™ Pie Crusts. Personalize with turkey or different veggies for a unique twist on this classic dish.
Ingredients:
  • 1/3 cup butter
  • 1/3 cup Gold Medal™ All Purpose Flour
  • 1/3 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 1/2 to 3 cups cut-up cooked chicken or turkey
  • 1 box (10 oz) frozen peas and carrots
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions:
  • In a 2-quart saucepan, melt butter over medium heat. Add flour, onion, salt, and pepper. Cook while constantly whisking until the mixture is bubbly; then remove from heat. Mix in broth and milk. Heat until boiling while stirring constantly. Boil and stir for 1 minute. Add chicken, peas, and carrots, then remove from heat.
  • Preheat oven to 425°F. Roll out 1 pie crust to a 13-inch square. Gently place it in a 9-inch (2-quart) glass baking dish. Fill the crust with the chicken mixture.
  • Roll out the remaining pie crust into an 11-inch square. Use a 1-inch cookie cutter to cut out designs. Place the square over the chicken mixture, arrange the cutouts on top, then fold and flute the edges of the crust.
  • Bake until beautifully golden brown, approximately 35 minutes.

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