Chicken or Turkey Pot Pie
1 box (15 oz) Pillsbury refrigerated pie crusts
1/4 cup butter
1/2 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 can (14 oz) chicken broth
1/2 cup milk, 1%
2 cups shredded cooked chicken or turkey (9 oz)
3 - 4 cups of mixed frozen vegetables
Put one pie crust on bottom of glass pie pan. Heat butter in large skillet, add onion, cook for 2-3 minutes. Stir in flour, salt and pepper. Stir in broth and milk, cooking until bubbly and thickened. Stir in chicken and mixed vegetables. Spoon chicken mixture into the crust lined pan, top with the other crust, seal edges. Cut slits in several places to vent. Cover crust edge with strips of foil to prevent burning. Bake at 425 for 30 - 40 minutes or until crust is brown. Take foil off the edges the last 15 minutes of cooking. Let stand for 5 - 10 minutes before serving, if it cools off a bit, it's easier to slice and keep it together.
Total calories = 2926
6 huge servings = 487 calories per serving
1 serving of Chicken Pot Pie = 487 calorie dinner
Calories calculated from Calorieking.com, some numbers are rounded and approximate.