Ingredients
-
2
-
1/3
-
1/3
-
1/3
-
1/2
-
1/4
-
1 1/2
-
2/3
-
2 1/2 - 3
-
2
-
-
-
-
-
Directions
Chicken/Turkey Pot Pie, This came from a Pillsbury ad around Thanksgiving time one year. My kids ask for this., Why would it become watery after baking?, Wow what a great recipe. It was quick and easy to make with terrific results. I added onions, corn, peas and dried cranberries to the turkey meat for a delicious meat pie. Just the right amount of butter and turkey stock gravy. For seasonings I added more salt and pepper than called for and some ground sage and rosemary, it worked perfectly in this recipe. Thank you so much for sharing this lovely recipe, that I will use again. Made for What’s on the Menu Tag Game 2014.
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Steps
|
1
Done
|
Heat Oven to 425. |
|
2
Done
|
Prepare Pie Crust For a Two-Crust Pie. |
|
3
Done
|
in a Medium Saucepan, Melt Margarine Over Medium Heat. |
|
4
Done
|
Add Onion; Cook Two Minutes or Until Tender. |
|
5
Done
|
Stir in Flour, Salt and Pepper Until Well Blended. |
|
6
Done
|
Gradually Stir in Broth and Milk; Cook, Stirring Constantly, Until Bubbly and Thickened. |
|
7
Done
|
Add Chicken and Mixed Vegetables, Remove from Heat. |
|
8
Done
|
Spoon Chicken Mixture Into Crust-Lined Pan. |
|
9
Done
|
Top With Second Crust and Flute; Cut Slits in Several Places. |
|
10
Done
|
Bake at 425 For 30-40 Minutes or Until Crust Is Golden Brown. |
