Classic Chicken Pot Pie

• 分量: 6 servings
• 調理時間: 25 minutes
• 総時間: 1 hour 5 minutes

材料

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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 from 1 carton Progresso™ Classic Chicken Broth

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

手順

Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F.

Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.

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 until thoroughly combined. Remove from heat.

Spoon chicken mixture into crust-lined pie plate.

Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.

Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other index finger, push the pastry toward the outside to form a scalloped edge.

With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.

Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.

Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.

栄養

• カロリー: 560
• 脂肪総量: 5
• 飽和脂肪: 10 g
• トランス脂肪: 2 1/2 g
• コレステロール: 50 mg
• ナトリウム: 1210 mg
• 炭水化物総量: 44 g
• 食物繊維: 4 g
• 糖質総量: 4 g
• タンパク質: 25 g