Monday, January 26, 2009

On the menu

As promised...CHICKEN POT PIE (hopefully this makes cut and pasted weird-like...maybe just go to the link...)

1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1/3cup butter or margarine
1/3cup chopped onion
1/3cup all-purpose flour
1/2teaspoon salt
1/4teaspoon pepper
1 3/4cups Progresso® chicken broth (from 32-oz carton)
1/2cup milk
2 1/2cups shredded cooked chicken or turkey
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

1.Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie 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 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.
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.

1 comment:

  1. better confer with my wife first. she know everything about that kind of thing.



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