Chicken Pot Pie
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1
3 Tbsp butter
3/4 cup finely chopped yellow onion
2 1/2 Tbsp all-purpose flour
1 cup half and half
1
3 cups frozen mixed vegetables
2 cups shredded rotisserie chicken or leftover turkey
1/2 tsp dried rosemary
1/2 tsp dried thyme
Salt and freshly ground black pepper
Directions
Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate. Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes. Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy. Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through. Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape. Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed. Let stand 5 minutes before slicing and serving.