What's For Dinner...WEDNESDAY!

Several years ago we were invited over to a friends house for dinner. This is what she made and it was awesome. I never thought the recipe would come from the Pillsbury Pie Crust box, but it did. This is such an easy throw together meal and I am sure your family will love it... because mine definitely do. It has been a family favorite ever since. Thanks TJ for introducing us to this yummy dish- it will be a life long fav. ENJOY!

CHICKEN POT PIE

Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetable, thawed


1 . Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 . In 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 and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4 . Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.