****EASY CHICKEN POT PIE
****TURNOVER!!
Prep Time Total Time
15 MIN
30 MIN
8 Servings
Ingredients
- 3
- tablespoons butter
- 1 1/2
- cups frozen mixed vegetables
- 3
- tablespoons Gold Medal™ all-purpose flour
- 1
- cup Progresso™ chicken broth (from 32-oz carton)
- 1 1/2
- cups diced cooked chicken breast
- 2
- tablespoons heavy whipping cream
- 1
- teaspoon salt
- 1
- teaspoon pepper
- 1
- box Pillsbury™ refrigerated pie crusts, softened as directed on box http://bettycrocker.com
Directions
- 1 Heat oven to 400°F.
- 2 In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
- 3 Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
- 4 Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
- 5 Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
- 6 Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
- 7 Bake about 15 minutes or until golden brown.
