CHICKEN/TURKEY POT PIE

Chicken/Turkey Pot Pie image

Provided by Heidi Swanson

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

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2 pillsbury refrigerated pie crusts
1/3 cup margarine or 1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2-3 cups shredded cooked chicken or 2 1/2-3 cups cooked turkey
2 cups frozen mixed vegetables, thawed

Steps:

Heat oven to 425.
Prepare pie crust for a two-crust pie.
In a medium saucepan, melt margarine over medium heat.
Add onion; cook two minutes or until tender.
Stir in flour, salt and pepper until well blended.
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken and mixed vegetables, remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with second crust and flute; cut slits in several places.
Bake at 425 for 30-40 minutes or until crust is golden brown.
Let stand 5 minutes before serving.