Chicken Pot Pie
Ingredients
The crust
-
1
pkg.
refrigerated pie crusts (14.1 oz)
The filling
-
3
Tbsp
butter
-
¾
cup
finely chopped yellow onion
-
2½
Tbsp
all-purpose flour
-
1
cup
half and half
-
1
container (12 oz)
McCormick® Simply Better Turkey Gravy (or Chicken Gravy)
-
3
cups
frozen mixed vegetables
-
2
cups
shredded rotisserie chicken or leftover turkey
-
½
tsp
dried rosemary, crushed
-
½
tsp
dried thyme
-
to taste
salt and freshly ground black pepper
Instructions
- 1. Preheat the oven to 425°F and prepare the pie crusts in a 9-inch pie plate as directed on the package.
- 2. Melt butter in a skillet over medium heat and sauté the onion until softened.
- 3. Stir in flour and cook for 1 minute, then whisk in half and half and turkey gravy.
- 4. Add the frozen vegetables, shredded chicken, rosemary, thyme, and season with salt and pepper; warm through.
- 5. Pour the mixture into the prepared pie crust and cover with the second crust, sealing the edges.
- 6. Cut slits in the top crust for steam to escape and bake for 30 to 35 minutes until golden brown.
- 7. Let stand for 5 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
7
Calories
498
Total fat
29g
Total carbohydrates
45g
Total protein
16g
Sodium
634mg
Cholesterol
57mg
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