Scott's Recipe

Pot Pie - Scott's Chicken

Category: Chicken

1 box (15oz) refrigerated pie crust, softened as directed on box
1/3 cup butter
1/3 cup onion, chopped
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 can (14oz) chicken broth
½ cup milk
2 ½ cups cooked chicken, shredded
2 cups frozen vegetables, thawed


1. Heat oven to 425F. Make pie crust 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 and stir 2 minutes or until tender.
3. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Stir in chicken and mixed vegetables. Remove from heat.
5. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
6. Bake 30 - 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strip of foil to prevent excessive browning. Let stand 5 minutes before serving.