PILLSBURY CHICKEN POT PIE

Pillsbury Chicken Pot Pie image

Provided by lolablitz

Categories Pot Pie

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

1 lb chicken breast, boneless skinless (or 2.5 cups leftover chicken)
2 pie crusts (1 box)
1/3 cup butter
1/3 cup onion, diced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 3/4 cups chicken broth, from poaching process
1/2 cup milk
2 cups frozen mixed vegetables, thawed

Steps:

Preheat oven to 425°F.
Place chicken breasts in medium pot and cover with water. Add seasoned salt and other spices to taste (this will create the broth that you use to make the sauce). Bring to boil. Boil 2 minutes. Remove from heat and let sit for 20 minutes. Dice when done.
While chicken is poaching, thaw pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender.
Stir in flour, salt and pepper until well blended.
Gradually stir in broth from poaching chicken breasts 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 last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Let stand 5 minutes before serving.