Monday, January 31, 2011

Chicken or Turkey Pot Pie

1 box of refrigerated pie crusts


1/3 Cup of butter or Margerine
1/3 Cup chopped Onion
1/2 All Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup of milk
2 1/2 Cups cooked chicken or turkey shredded
2 cups of frozen mixed veggies

Heat the oven to 425 degrees and make the pie crusts according to the directions on the back of the box for a two crust pie, use a 9 inch glass pie plate.

In a 2 quart sauce pan, melt the butter over medium heat. Add the onion, cook for 2 minutes, stirring frequently, until tender. Stir in the flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey or chicken and mixed veggies. Remove from heat. Spoon into crust-lined pie plate. Top with secod crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15-20 minutes of baking, covr edge of crust with strips or foil to prevent excessive browning. Let it stand for 5 minutes before serving.

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