Chicken Pot Pie

Ingredients:

1 Pkg. refrigerator pie crusts (I use Pillsbury)
2 to 3 cups cubed, cooked Jennie-O Turkey Roast or Boneles chicken thighs cooks in the oven for 30 min on 400 degrees
1/4 cup butter (or margarine)
1/3 cup chopped onion
1/3 cup flour
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth
1/2 cup milk
2 cups frozen mixed vegetables
1/4 cup Jennie-O turkey gravy (optional)

Directions:
 

Heat oven to 425. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion, cook until tender, 4 to 5 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook and stir 1 minute. Stir in turkey and vegetables and gravy (if using); remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425 for 35 to 40 minutes or until crust is golden brown.

I usually double this. 

No comments found.