Chicken Pot Pie

This is an original Pillsbury™ recipe, and I made it for the very first time without any problems. It was absolutely delicious. The only changes I made were using Swanson’s chicken broth rather than Progresso (just a personal preference – use what you like, homemade would be excellent if you have it) and I probably used more than 2 1/2 cups of chicken just because that’s what I had left over from an oven-roasted chicken the night before. I also diced my chicken rather than shredding it. Again, personal preference.
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Crust: 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box. This will give you a top and bottom crust. (Don’t let them sit out too long. I did, and mine were a little unruly when trying to unroll them.)

Filling:

  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups Progresso™ chicken broth (I used Swanson’s.)
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed

Bake at 425 for 30-40 minutes. If your edges look like they’re browning too quickly, place a little foil over them. Excellent! Highly recommended.

 

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