Classic Pot Pie

• 1 15 oz. pkg. Pillsbury Refrigerated Pie Crusts
• 1/3 c. margarine or butter
• 1/3 c. chopped onion
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. chicken broth
• 2/3 c. milk
• 2 1/2 to 3 c. shredded cooked chicken or turkey
• 2 c. frozen mixed vegetables, thawed and cooked

1. Heat oven to 425 degrees.
2. Prepare pie crusts as directed on package for two-crust pie, using 9 inch pie pan.
3. Melt margarine in medium saucepan over medium heat.
4. Add onion; cook 2 minutes or until tender.
5. Add flour, salt and pepper; stir until well blended.
6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
7. Add chicken and mixed vegetables; mix well.
8. Remove from heat.
9. Spoon chicken mixture into crust-lined pan.
10. Top with second crust; seal edges and flute.
11. Cut slits in several places in top crust.
12. Bake for 30 to 40 minutes or until crust is golden brown.
13. Let stand 5 minutes before serving.
14. Makes 6 servings.

pie crusts, margarine, onion, allpurpose, salt, pepper, chicken broth, milk, chicken, mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9362 (may not work)