Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Classic Chicken Pot Pie
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Crust
1 box (15 ounce size) refrigerated pie crusts, softened as directed on box
Filling
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14 ounce size) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
directions
Heat oven to 425 degrees F.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt margarine over medium heat. Add onion, cook and stir 2 minutes or 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 crust-lined pan. Top with second crust, seal edges 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.
added by
mercy421
nutrition data
Nutritional data has not been calculated yet.
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