Phoenix Station 20 - Chicken Pot Pie

Chicken Pot Pie 





1 refrigerated pie crust & top 

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 chicken broth

1/2 cup milk

2.5 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed 


Heat oven to 425 degrees. Prepare pie crusts as directed in a 9-inch pie pan. 

In a large saucepan, melt butter over medium heat. Add onion and 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. 

Stir in the chicken and the vegetables. Remove from heat and spoon mixture into the pie crust. Top with pie top and press around the edges to seal. 

Cut slits in several places in top crust for venting. 

Bake 30-40 minutes or until crust is golden brown. 

Let stand 5 minutes before serving. Enjoy! 

diane thomas diane thomas
Rex Albright