Chicken Pot Pie

This is a great recipe for chicken pot pie that is very easy to make when you want a warm, filling dinner without a lot of fuss.  It is a great use for leftover cooked chicken or a Rotisserie chicken from the grocery store deli!  (I like to buy the Rotisserie chicken from the deli, remove the meat and chop it up for this recipe – quick and easy!)

Chicken Pot Pie

1 (15 oz.) box Pillsbury refrigerated pie crusts, softened at room temperature per directions on the box

1/3 cup butter

1/3 cup chopped sweet onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 (14.5 oz.) can chicken broth

1/2 cup milk

2 1/2 cups shredded or diced cooked chicken 

1 (12 oz.) bag Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Dash of paprika

Preheat oven to 425°.  Place one of the pie crusts in a 9-inch glass pie pan as directed on the pie crust box.

In a 2-quart saucepan, melt the butter over medium heat.  Add onion and cook for 2 minutes or until tender.  Stir in the flour, salt and pepper.  Gradually stir in the milk and the chicken broth.  Cook and stir frequently until the mixture is thickened and bubbly.  Next, stir in the chicken and vegetables and remove from heat.

Pour the chicken and vegetable filling mixture in to the crust-lined pie pan and spread evenly.  Top with the second crust and seal and flute edges according to the directions on the pie crust box.  Cut several slits in the top of the crust to vent.  Sprinkle a dash of paprika evenly over the top of the crust.

Bake 30 to 40 minutes or until the crust is golden brown.  (During the last 15 to 20 minutes of baking, cover the edges of the pie crust with pieces of aluminum foil to prevent them from over-browning).

Let stand for 10 minutes before serving.

This recipe is adapted from the Pillsbury “Classic Chicken Pot Pie” recipe, which can be found on the Pillsbury website.