Classic Chicken Pot Pie
What makes a classic? Chicken and mixed vegetables in
a rich homemade white sauce fill a flaky pie crust that's perfection.
Prep Time: 25 Min
Baking Time: 40 Min
- 1 box (15 oz) refrigerated
pie crusts, softened as directed on box
- 1/3 cup
- 1/3 cup chopped
- 1/3 cup all-purpose
- 1/2 teaspoon
- 1/4 teaspoon
- 1 3/4 cups chicken broth (from
- 1/2 cup
- 2 1/2 cups shredded cooked
- 2 cups Valley Fresh
Steamers frozen mixed vegetables, thawed
Preheat oven to 425°F.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie
In 2-quart saucepan, melt butter over medium heat. Add
onion and 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. Stir in chicken and mixed vegetables. Remove from heat.
Spoon chicken mixture into crust-lined pan. Top with
second crust; seal edge and flute. Cut slits in several places in top
crust. 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. Let stand 5 minutes before serving.