I never thought this would be something I thought I could make. But I did, with a couple substitutions, and it’s so good. My husband and father in law think I came up with this amazing recipe but it’s really just a Pillsbury recipe:)
But you should try it. I make several substitution. Earth balance butter instead of real butter, low sodium chicken broth, and of course a small serving size. This recipe says a pie feeds 6 but if you’re not careful you could eat a quarter of it yourself.
Pie Crust - you’ll need a bottom and a top. Generally 2 come in a box
1/3 cup earth balance butter
1/3 cup chopped onion ( I often do more than a 1/3 cup)
1/3 cup all purpose flower
½ tsp salt
¼ tsp pepper
1 1/3 cup reduced sodium chicken broth
½ cup of milk
2 cups frozen veggies (I get the peas, corn, green bean mix)
1. heat oven to 425 degrees. Make pie crusts as directed on box
2. in saucepan, melt butter over medium heat. Add onions and cook for a couple of minutes until they’re tender. Stir in flower, salt, and pepper. Gradually stir in broth and milk, cooking and stiring until bubby and thick.
3. add chicken and veggies to saucepan mixture.
4. pour mixture into pie crust and top with second crust as directed on box. Cut slits in top of pie crust to allow the steam to escape.
5. bake 30-40 minutes. During the last 25ish minutes I cover the edges of the crust with foil so they don’t get too crispy.
6. let stand before serving.
Also if you do directly to the Pillsbury website, ignore the nutritional info at the bottom! You deserve things like chicken pot pie every once in a while!
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