Classic Chicken Or Beef Pot Pie

TIP: I have baked it in an aluminum pie pan. It's not a disposable type but I would expect it to be similar. I like to bake the bottom crust for a bit at 450f, about 10 minutes, with a round pyrex dish sitting on a piece of aluminum foil in the center to prevent sticking. It helps to make sure the bottom crust will get done, and not be soggy, and the weight of the pyrex keeps the crust from bubbling up. There are other ways to achieve this. Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

2 In 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.

Step 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.

Step 4

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

↑Support creators by visiting their site 😊