Classic Chicken Pot Pie

By Edited by Mandy · pillsbury.com

, 1 h 10 min, Serves 6

A double-crust pie filled with a creamy chicken and vegetable sauce, baked until golden.

prepPreheat oven to 425°F / 220°C
1 box (14.1 oz) refrigerated pie crusts (2 count), softened	Bring pie crusts to room temperature, 15 min	Press 1 crust into 9-inch pie plate			Fill crust, top with 2nd, seal & slit	Bake 425°F / 220°C, 15 min; foil edge	Bake 15-25 min more; rest 5 min
75 g butter or margarine	Melt butter, cook onion 2 min	Stir in flour, salt & pepper	Stir in broth & milk, thicken	Stir in chicken & vegetables
50 g chopped onion
40 g all-purpose flour
1/2 tsp salt
1/4 tsp pepper
420 ml chicken broth
120 ml milk
300 g shredded cooked chicken or turkey
270 g frozen mixed vegetables, thawed

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