Chicken Pot Pie
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. Heat oven to 425. Remove 1 pie crust from pouch; roll into 13-inch square. Ease into ungreased 8-inch square (2-quart) glass baking dish.
  2. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt, and pepper. Cook and stir until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour mixture into crust-lined dish.
  3. Roll remaining pie crust into 11-inch square. With a 1-inch cookie cutter, cut shapes in crust. Place crust over chicken mixture; seal and flute edges. Arrange cutouts on crust.
  4. Bake 35 to 40 minutes or until filling is bubbly and crust is golden brown.