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Pillsbury Classic Pot Pie

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Makes: 4 servings adjust



Step 1

Preheat oven to 425.


  • 1 package Refrigerated Pie Crust, bring to room temp according to package instructions

Step 2

Prepare pie crusts as indicated for 2-crust pie.


  • 13 cup Butter, (5 1/3 tablespoons)
  • 13 cup Chopped Onion, approx. 1/4 of a large onion
  • 13 cup Flour
  • 12 teaspoon Salt
  • 14 teaspoon Black Pepper
  • 1 12 cups Chicken Broth, heat in microwave so warm when using
  • 23 cup Milk, heat in microwave so warm when using

Step 3

Melt butter in medium skillet. Add onion and cook for 2 min. Add flour, salt and pepper and stir until well-blended. Gradually stir in broth and milk, stirring until thick and bubbly.


  • 2 12 cups Cooked Chicken Breast, diced; equivalent to 1 1/2 large breasts
  • 2 cups Frozen Mixed Vegetables, (1/2 of 1 bag)

Step 4

Add chicken and vegetables; mix well. Remove from heat. Spoon into prepared pie crust. Top with 2nd crust, seal and flute edges. Cut several slits in top crust. Bake at 425 for 30-40 min. Let stand for 5 min.
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