Perfect Pot Pie

Our family loves homemade pot pie.  I got this recipe from my mom years ago.  She saw it somewhere and told me how fantastic it is.  I copied it down on a small piece of paper and have been making it ever since.  In fact, it’s what Kate wants for her birthday dinner next month.  I usually make one with leftover turkey from Thanksgiving dinner.

• 1 box (15 oz.) refrigerated pie crust
• 1/3 cup margarine
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 14 oz. chicken broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked turkey or chicken (I used left over chicken from a chicken I bought at Costco.)
• 2 cups frozen mixed vegetables, thawed (I used a small bag which contained a little less than 2 cups.)

Simple Steps:

1. Heat oven to 425 degrees Fahrenheit.  Make pie curst as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In a 2-quart saucepan, melt butter over medium heat.  Add onion; cook 2 minutes, stirring frequently, until tender.  Stir in flour, salt, and pepper until well blended.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken or turkey and mixed vegetables until well blended.  Remove from heat.  Spoon into crust-lined pie plate.  Top with second crust; seal edges and flute.  Cut slits in several places on top crust.  I cut out hearts because of Valentine’s Day.  Cover edges with aluminum foil.  Place pie plate on aluminum foil covered cookie sheet just in case the pie leaks a little.
4. Bake 20 minutes.  Remove aluminum foil around the edge of the pie.  Bake another 20 minutes.  Let stand 5 minutes before serving.
5. Enjoy!