Chicken Pot Pie With Pillsbury Pie Crust And Veg All
Chicken pot pie is a classic comfort food that is perfect for cold and dreary days. It's warm, hearty, and filling, and it's easy to make with Pillsbury pie crust and Veg All mixed vegetables.
Ingredients:
- 1 package of Pillsbury pie crust
- 1 can of Veg All mixed vegetables
- 1 cup of cooked and diced chicken
- 1/2 cup of butter
- 1/2 cup of flour
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1 3/4 cups of chicken broth
- 3/4 cup of milk
- 1 egg
Instructions:
- Preheat your oven to 425 degrees F.
- Roll out one of the Pillsbury pie crusts and place it into a 9-inch pie dish.
- In a saucepan, melt the butter over medium heat.
- Add the flour, salt, and pepper and stir until smooth.
- Gradually add in the chicken broth and milk, stirring constantly until the mixture is smooth and thickened.
- Add in the Veg All mixed vegetables and cooked chicken and stir until well combined.
- Pour the mixture into the pie crust.
- Roll out the second Pillsbury pie crust and place it on top of the pie.
- Trim the edges and crimp them together with a fork.
- Beat the egg and brush it over the top of the pie crust.
- Cut a few slits in the top of the pie crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
Tips:
- Use leftover cooked chicken or rotisserie chicken to save time.
- If you don't have Veg All mixed vegetables, you can use any mixed vegetables that you like.
- If the crust is browning too quickly, cover it with foil while the filling finishes cooking.
- Let the pie cool for a few minutes before serving to avoid burning your mouth.
Conclusion:
Chicken pot pie with Pillsbury pie crust and Veg All mixed vegetables is an easy and delicious meal that is perfect for any night of the week. It's warm, hearty, and filling, and it's sure to become a family favorite. With just a few simple ingredients and some basic cooking skills, you can make this classic comfort food in no time.