Chicken Pot Pie

Since we have an abundance of chicken in the fridge, I was looking for recipes that called for cooked cubed chicken.  I don't remember enjoying the chicken pot pie I made last time as much as this time.  This one is a keeper!  I loved the way the flavors came out - but that might have been because I used more than a 1/3 cup of onion (just picked a small onion and used it all).  It didn't come out as pretty as the picture, but it tasted fabulous.  Also, I used different brands, but I copied the recipe as is.

Ingredients

Crust

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

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 (from 32-oz carton)

1/2

 cup milk

2 1/2 

cups shredded cooked chicken or turkey

2

 cups Green Giant™ Steamers™ frozen mixed vegetables, thawed

1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2 In 2-quart saucepan, melt butter over medium heat. Add onion; 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.

3 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.

4 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.