Comfort food at its finest, chicken pot pie hits the spot on those cold nights when we need a hearty bowl of cozy goodness.
| Servings: 6 | Prep-Time: 25 min - 45min | Total Time: 1 hr 5 min
- 1 box of Pillsbury Pie Crust (if you need to keep things simple), or
- 1 cup plus 1 tablespoon Gold Medal™ all-purpose flour
- ½ teaspoon salt
- ⅓ cup shortening
- 3 to 5 tablespoons ice-cold water
- 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 Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups frozen mixed vegetables, thawed
- Classic pot pie: Carrots & Peas
- California blend: Broccoli, Carrots and Cauliflower
- Shepherd’s pie blend: Carrots, Peas, Potatoes/Parsnips
- Heat oven to 425°F. Combine flour and salt in a large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb.
- Mix in enough cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- Roll out the remaining ball of dough on a lightly floured surface into an 11-inch circle. Fold into quarters.
- Place dough into an un-greased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from the edge of the pan; set aside.
- Roll out the refrigerated ball of dough on a lightly floured surface into an 11-inch circle. Gently fold dough into quarters and set aside.
- Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan or use above crust instructions.
- 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.
- 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.
- 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.