Chicken Pot Pie

Ingredients

Crust

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box

Filling

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

Steps

• 1Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using a 9-inch glass pie pan.
• 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, frequently stirring, 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.