Classic Chicken Pot Pie

Classic Chicken Pot Pie

Classic Chicken Pot Pie

Ingredients

1 deep dish double crust Classic Crisco Pie Crust

3 tablespoons butter

2 tablespoons Crisco® Pure Vegetable Oil

3/4 cup chopped onion

1/3 cup Pillsbury BEST™ All Purpose Flour or any other flour is fine too

3/4 teaspoon seasoned salt

1/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

1 (14.5 oz.) can chicken broth

2/3 cup heavy cream or whole milk

3 cups cubed or shredded boneless cooked chicken

2 cups frozen peas and carrots or frozen mixed vegetables

Directions

1. PREPARE pie pastry according to recipe directions. Chill 30 minutes.

2.HEAT butter and oil in medium saucepan over medium heat. Add onion; cook 5 minutes or until tender. Stir in flour, seasoned salt, thyme and pepper until blended. Stir in chicken broth gradually until blended. Stir in cream. Bring to a boil over medium-high heat, stirring constantly, cooking until sauce thickens. Remove from heat. Stir in chicken and vegetables until coated with sauce.

3.HEAT oven to 425°F. Roll larger ball of dough on a lightly floured work surface into a 13-inch circle. Place in 9 1/2-inch deep dish glass pie plate for the bottom crust. Fill pie crust with chicken filling. Roll out remaining dough. Place dough carefully on top of filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut several 1/2-inch slits in top crust to vent steam.

4.BAKE 30 to 35 minutes or until crust is golden brown. Let stand 15 minutes before serving.

https://freerecipenetwork.com/classic-chicken-pot-pie/

http://www.crisco.com/recipes/classic-chicken-pot-pie-7551

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.