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Saturday, December 10, 2011

Chicken Pot Pie

Comfort food? Yes please. I love to eat good old comfort food. This is the time of year when the classics seem to make an appearance at our home. One of those classics is chicken pot pie. Sure it might be easier to buy the little frozen Swanson brand pies at the market, but I'm sure they wouldn't be as fresh or taste as good as home made. This is a super easy meal to make and it really doesn't require a lot of cooking skills.
* Next  time I make this I am going to think of a way to incorporate cream of chicken soup into the recipe. I think it will make the insides even more of an authentic pot pie taste. 

1box Pillsbury refrigerated pie crusts
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
1/2 cup milk
2 3/4 cups cooked, shredded, chicken
 2 cups frozen mixed vegetables, thawed

Preheat oven to 425. Roll out the bottom pie crust as directed on package. Place into an ungreased 9" pie pan. In a medium saucepan, melt butter over medium heat. Add onion and cook for 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 chicken and mixed vegetables. Spoon the mixture onto the bottom crust, which is in the pie tin.Top with second crust ( I like to cut hearts out of mine before I place it on top) Trim the edges or seal and flute them. (Cut slits in several places in top crust, if you don't use a decorative cutter) Bake 30 to 40 minutes or until crust is golden brown. During last 15 minutes of baking, cover crust edge with foil to prevent burning.

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