forgotten

During my recent recipe swap I had full intentions of including this recipe for my girls. Unfortunately, I forgot. I realized my error yesterday when I made it for dinner. So, to correct my terrible mistake, I'm going to post it here and some pictures from last night. I hope you all like it!

Classic Chicken Pot Pie (courtesy of Pillsbury.com)
Prep time: 25 min; Start to finish: 1 hr 5 min

Crust: 1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box.

Filling: 1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth (i use two bullion cubes prepared)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey (this is the easiest part :) yay for crockpots!)
2 cups frozen mixed veggies (I use the "california blend": brocolli, cauliflower, carrots)

Preparation Directions:
1. Heat oven to 425 degrees F. Make pie crusts as directed on box for two-crust pie using 9 in glass pan.
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.
3. Stir in chicken and mixed veggies. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places on top crust.
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.
Makes 6 servings.

I love love love this recipe! Last night I was feeling particularly festive so I added the little tree. It worked out ok, but underneath the tree didn't quite cook through. So, next time, I'll either restrain myself, or make it thinner. hee hee. ENJOY!