Chicken Pot Pie With Veg All And Cream Of Chicken
Introduction
Chicken pot pie is a classic dish that is perfect for any occasion. It's delicious, filling, and easy to make. This recipe for chicken pot pie with Veg All and cream of chicken is a twist on the traditional recipe that adds some extra flavor and nutrition. In this article, we'll show you how to make this delicious dish step by step.Ingredients
Here are the ingredients you'll need to make chicken pot pie with Veg All and cream of chicken:
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups shredded cooked chicken
- 1 can (15 ounces) Veg All mixed vegetables, drained
- 1 refrigerated pie crust (9 inches)
Instructions
Follow these simple steps to make chicken pot pie with Veg All and cream of chicken:
- Preheat your oven to 425°F.
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until it's tender.
- Stir in the flour, salt, and pepper until well blended. Gradually stir in the chicken broth and milk, stirring constantly until the mixture boils and thickens.
- Add the chicken and Veg All, and stir well. Remove from heat.
- Place the pie crust in an ungreased 9-inch pie plate. Pour the chicken mixture into the crust.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let the pie cool for 10 minutes before serving.
Tips
Here are some tips to make your chicken pot pie with Veg All and cream of chicken even better:
- You can use leftover cooked chicken or a rotisserie chicken from the grocery store to save time.
- If you don't have Veg All, you can use any mixed vegetables you like.
- If the crust is browning too quickly, cover the edges with foil.
- You can double the recipe and freeze one for later.