Easy Chicken (or Turkey) Pot Pie

Name: Easy Chicken (or Turkey) Pot Pie
Cuisine: American, Southern
Ingredients: 1 box refrigerated pie crust (2 count), softened as directed on box; 1/3 c butter or margarine; 1/3 c onion, chopped; 1/3 c celery, finely chopped; 1/3 c all-purpose flour; 1/4 tsp salt; 1/4 tsp pepper; 1/4 tsp Cajun seasoning (Tony's Creole); 1 3/4 c chicken broth; 1/2 c milk; 2 1/2 c rotisserie chicken, shredded; 2 c frozen mixed vegetables, thawed

5 steps

From Kari

Updated at: Mon, 22 Jan 2024 18:31:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories488.9 kcal (24%)

Total Fat29.5 g (42%)

Carbs36 g (14%)

Sugars3.3 g (4%)

Protein18.9 g (38%)

Sodium955.2 mg (48%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

CRUST

1 boxrefrigerated pie crust

softened as directed on box

FILLING

⅓ cbutter

or margarine

⅓ conion

chopped

⅓ ccelery

finely chopped

⅓ call-purpose flour

¼ tspsalt

¼ tsppepper

¼ tspCajun seasoning

Tony's Creole

1 ¾ cchicken broth

½ cmilk

2 ½ crotisserie chicken

shredded

2 cfrozen mixed vegetables

thawed

Instructions

Step 1

Preheat oven 425F. Prepare pie crusts as directed on box for Two-Crust Pie using a 9-inch glass pie pan

Step 2

In 2-quart saucepan, melt butter over medium heat. Add onion and celery; cook 2 minutes, stirring frequently, until tender.

Step 3

Stir in flour, salt, pepper and seasoning until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Step 4

Add chicken and mixed vegetables, blend well. Remove from heat. Spoon chicken filling into crust-lined pan. Top with second crust; seal edge and flute. Cut slits several places on top of crust.

Step 5

Bake 30 to 40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent over browning. Let stand 5 minutes before serving.