I am a big fan of Kentucky Fried Chicken Pot Pie. But Now that they have all closed down around here- I have had to make my own. I am not much of a pie maker (sorry Granny) – so I use frozen pie crust to make this recipe fast and easy. And use what ever meat I have left over and whatever vegetables in the freezer. So this recipe can be changes to what you like. Enjoy .. Lisa
- 2 Frozen Pie Crust : or make your own. I recipe below)
- 1/3cup butter or margarine
- 1/3cup chopped onion
- 1/3cup all-purpose flour
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 1 3/4cups chicken broth
- 1/2cup milk
- 2 1/2cups shredded cooked chicken ,ham, turkey or beef.
- 2cups frozen mixed vegetables, thawed
Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
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 crust-lined pan. Top with second 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.