Homemade Chicken Pot Pie Makes: 1 (9″) deep dish pie
(Compiled Pillsbury and Betty Crocker recipes, along with my own thoughts on the matter)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 ¾ chicken broth
1/2 cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
3 large potatoes, small dice
PREHEAT OVEN TO 400 DEGREES
1. 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. Remove from heat.
2. Cook potatoes until almost done. Remove from heat and drain.
3. Stir chicken, and mixed vegetables into sauce. Gently fold in potatoes. Pour into ungreased 9″ pie plate.
4. Top with crust mixture and bake uncovered for about 30 minutes or until the crust is golden brown.
Let set for 5 minutes before serving.
1 cup Bisquick
½ cup milk
In medium bowl, stir until blended.
Inner Chef Note: It took my pie about 10 minutes to set before serving. I do believe it was because I did not let my sauce get thick enough.