Chicken Pot Pie ❤️


°1 box (14.1 oz) refrigerated Pillsbury™️ Pie Shells (2 pieces), softened as directed on field
°1/3 cup butter or margarine
°1/3 cup chopped onion
°1/3 cup flour
°half teaspoon of salt
°1/fo4ur teaspoon pepper
°1 3/4 cups Progresso™️ chicken broth
°half cup of milk
°2 half cups shredded cooked chicken or turkey
°2 cups frozen combined vegetables, thawed

Heat the oven to 425°F. Prepare the pie crusts as directed at the field for the two-crust pie the usage of a 9-inch glass pie pan.
In a 2-quart saucepan, soften the butter over medium heat. Add onion; cook 2 mins, stirring frequently, till tender. Stir in flour, salt and pepper till nicely blended. Gradually stir in broth and milk, cook and stir till mixture bubbles and thickens.
Stir in bird and combined vegetables. Remove from fire. Pour the bird mixture into the coated pan. Top with 2d crust; seal facet and groove. Cut slits in numerous places withinside the top crust.
Bake for 30 to forty mins or till the crust is golden brown. During the closing 15 to twenty mins of baking, cowl the threshold of the crust with strips of aluminum foil to save you excessive browning. Let stand five mins earlier than serving.

Enjoy !