Chicken Pot Pie

Yes, another pot pie recipe.  I think they are so easy and so tasty and its an all-in-one dinner.   If you want a little salad with it, its even healthier and for ease of preparation, you can't beat it.

This recipe came from the Pillsbury.com/calendar2011.  Its the January recipe and I knew as soon as I saw it I was going to make it.

INGREDIENTS:
Crust: 1 box Pillsbury refrigerated pie crusts softened as directed on pkg. (I did mine in the Microwave for a second or two...don't go too long (ask me how I know)
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 can (14 oz) chicken broth
1/2cup milk
2 1/2 cups shredded turkey (I used chicken, hence  the change in title)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed.

Directions:
1. Heat oven to 425 F   Make pie crusts as directed on box for two-crust pie using 9 inch glass plate.
2. In 2-quart saucepan melt butter over medium heat. Add onion, cook 2 min 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 turkey or chicken and mixed vegetables.  Remove from heat.  Spoon into crust lined pie plate.
     Top with second crust, seal edge and flute.  Cut slits in several places in top crust.
4.  Bake 30 to 40 min or unti crust is golden brown.  During last 15 to 20 min of baking cover edge of crust
     with strips of foil to prevent excessive browning.  Here's my pie ready for the oven

Very yummy, as you can see 2 of us did a good job of eating it although I did take out a slice for my friend for his freezer.  It will make a nice lunch in a few days.

NOTES:

OK, I didn't have any leftover poultry so I used 2 boneless, skinless chicken breasts, thawed almost totally and then chopped into about 1 inch pieces.  I used Pam in my frying pan and cooked the pieces until all pink was gone.  I salted and peppered them as they were cooking and also sprinkled in some McCormick Chicken Seasoning (it has a little bite, makes it sooooo good) and some poultry seasoning.    Put it in the fridge until I needed it, there were some nice juices  in the bottom of the plastic tub I had them stored in  and I added that to the chicken broth in number 2 above.  I also sprinkled just a little poultry seasoning on the crust.
Next time I'm thinking I'll use Cream of Chicken Soup for the liquid it has a nice flavor and I can add the liquid from my cooked chicken to make it a little more juicy. 

I hope you try it and ENJOY!

The crust comes out really nice and flakey.  It really was a delicious dinner and we're eating the leftovers tonight  :-)   That's making a couple chicken breasts go a long way, don't you think?