Temperatures are dropping so low, I can’t help thinking of comfort food! In anticipation of the upcoming weekend, I’m getting ready to try an old classic made super simple:
Chicken Pot Pie!
1 box refrigerated pie crusts, softened as directed on box
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 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
1 Heat oven to 425°F. Make pie crusts as directed on the box for Two-Crust Pie using a 9-inch glass pie pan.
2 In a 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.
3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4 Bake 30 to 40 minutes or until crust is golden brown. During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.