Chicken Pot Pie

• servings: 6 servings
• active time: 25 minutes
• total time: 1 hour 5 minutes

Ingredients

1 box refrigerated pie crusts (at room temp, 14.1 ounce)

⅓ cup butter

⅓ cup chopped onion (or 1.5 Tb dried onion)

⅓ cup flour

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon poultry seasoning

1 ¾ cup chicken broth/stock

½ cup milk (I used 2%)

2 ½ cups cooked, shredded chicken

2 cups frozen mixed veggies (thawed)

Directions

Cook and shred your chicken.

Preheat the oven to 425° F. Press one of the pie crusts into a 9" pie plate and set aside.

In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they're tender.

Whisk in the flour and salt, pepper, & poultry seasoning. It will get thick.

Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.

Stir in the shredded chicken and mixed veggies then remove from the heat.

Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.

Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.

Let the pie stand for about 5 minutes before slicing it.

Nutrition

• Serving Size: 1 g
• Calories: 576 kcal
• Total Fat: 33 g
• Saturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 889 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 23 g