Classic Chicken Pot Pie Recipe

• ingredients10
•  prep time25 min
•  total time1 hr 5 min

Ingredients

Crust

1

box 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 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• 2In 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.
• 3Stir 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.
• 4Bake 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.

Nutrition Information 

Serving Size: 1 Serving

Calories

560

 (  

Calories from Fat

280),

 

 % Daily Value

Total Fat

31g

31%

  

(Saturated Fat

10g,

10%

  

Trans Fat

2 1/2g

2 1/2%

 ), 

 

Cholesterol

50mg

50%;

  

Sodium

1210mg

1210%;

  

Total Carbohydrate

44g

44%

  

(Dietary Fiber

4g

4%

  

  Sugars

4g

4%

 ), 

 

Protein

25g

25%

 ; 

 % Daily Value*:

Vitamin A

60%;

  

Vitamin C

2%;

  

Calcium

6%;

  

Iron

20%;

 

 Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat; 

Carbohydrate Choices:

3 

*Percent Daily Values are based on a 2,000 calorie diet.