Chicken Pot Pie: A Little Work, A Lot of Yum

The other night I made my very first homemade chicken pot pie thanks to a fairly easy and very delicious recipe from Pillsbury.

Here are some before and after pictures:


Just before I stuck in the oven. You have no idea how proud I was as I looked at it.


Just after coming out of the oven. Not perfect but looks way better than I hoped for.


And my bowl full. It was so delicious and got two thumbs up from both my fellas!

It did take a bit of work but was very worth it and I am so glad I gave this a try!

Blessings and Love,

Kristy ❤

Classic Chicken Pot Pie


box Pillsbury™ refrigerated pie crusts, softened as directed on box


cup butter or margarine
cup chopped onion
cup all-purpose flour
teaspoon salt
teaspoon pepper
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
cup milk
2 1/2
cups shredded cooked chicken or turkey
cups Green Giant™ Steamers™ frozen mixed vegetables, thawed

Step by Step

  • 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2In 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.
  • 3Stir 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.
  • 4Bake 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.

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