Classic Chicken Pot Pie

One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. Plus, it’s super easy to make, which makes it a great recipe for beginner cooks and busy families alike.

INGREDIENTS:
Crust:

• 1box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling:

• 1/3cup butter or margarine
• 1 3/4cups Progresso™ chicken broth (from 32-oz carton)
• 1/2cup milk
• 2 1/2cups shredded cooked chicken or turkey
• 1/3cup chopped onion
• 1/3cup all-purpose flour
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 2cups frozen mixed vegetables, thawed

INSTRUCTIONS:

1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; 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.
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