Nicoli's Kitchen - Chicken Pot Pie

Nicoli's Chicken Pot Pie

Serves: 6 Prep 40 min

Bake 35 min at 425°

1 (10 oz.) bag frozen mixed veggies

1/3 cup butter

1/3 cup flour
1/3 cup chopped onion
1/2 tea. Salt
1/2 tea. Pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cooked chicken or turkey
2 Pillsbury Refrigerated Pie Crust

1. Preheat oven to 425°
2. Rinse frozen veggies in cold water to separate; drain.
3. Melt butter in 2-quart saucepan over medium heat.
4. Stir in flour, onion, salt and pepper.
5. Cook, stirring constantly, until mixture is bubbly; remove from heat.
6. Stir in broth and milk
7. Heat to boiling, stirring constantly
8. Boil and stir 1 minutes, stir in chicken and veggies.
9. Remove from heat
10. Place 1 Pie Crust in pie plate
11. Pour mixture over crust
12. Place 2nd pie crust over top, connect edges of pie crust, with bottom crust
13. Slice 3 slits in top of pie crust, so steam can escape.
14. Bake 35 minutes or until golden brown.
    

*To make it REALLY easy, buy a roasted chicken from the grocery store and pick the meat off that

** I also like to use Rosemary in this dish, it's VERY yummy!