ive made some time & ingredient intensive chicken pot pies before...but when you need or want to use limited ingredients, minus an onion, i have all of this on hand at any given time...guess that just means i need to add "onion" to my weekly checklist! a fabulous and not too rich comfort food for this cooler weather!
what you need...1 box refrigerated pie crusts, softened as directed on box
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
what to do...Heat oven to 425°F. 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. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into pan...you save significant calories by not making a bottom crust...the top is rich and filling enough!
Top with crust; seal edge and flute. Cut slits in several places in top crust. 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.