Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 cups Gold Medal™ all-purpose flour; 1 teaspoon salt; 2/3 cup plus 2 tablespoons shortening; 4 to 6 tablespoons cold water; 1/3 cup butter or margarine; 1/3 cup chopped onion; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 3/4 cups Progresso™ chicken broth (from 32-oz carton); 1/2 cup milk; 2 1/2 cups shredded cooked chicken or turkey; 2 cups frozen mixed vegetables, thawed

40 Minutes Prep1 Hour 5 Minutes Total
6 Servings
670 Calories per Serving

Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey.

Ingredient List

Crust

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Preparation

Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
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. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Tips

For tender, flaky crusts, choose heat-resistant glass pie plate or aluminum pie pans with a dull finish. Shiny pie pans are not recommended because they reflect heat, causing a soggy bottom crust.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 42g 65%, Saturated Fat 15g 74%, Cholesterol 80mg 26%, Sodium 990mg 41%, Potassium 340mg 10%, Total Carbohydrate 47g 16%, Dietary Fiber 4g 17%, Vitamin A 60%, Vitamin C 2%, Calcium 6%, Iron 20%, Vitamin D 6%, Vitamin E 4%, Thiamin 30%, Riboflavin 25%, Niacin 45%, Vitamin B6 20%, Folic Acid 20%, Vitamin B12 6%, Pantothenic Acid 10%, Phosphorus 20%, Magnesium 10%, Zinc 15%, Selenium 40%, Copper 8%, Manganese 30%

Other Nutrients (Amount per serving)

Calories 670, Calories from Fat 380, Trans Fat 5g, Monounsaturated Fat 16g, Polyunsaturated Fat 9g, Soluble Fiber 2g, Insoluble Fiber 2g, Sugars 4g, Protein 24g, Beta-Carotene 80%, Omega-3 1/2g, Carbohydrate Choice 3, Starch 3, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 0, Lean Meat 2, Medium-Fat Meat 0, High-Fat Meat 0, Fat 7, Fruits 0c, Vegetables 1/2c, Grains 3oz-eq, Meat & Beans 2oz-eq, Dairy 0c, Fats & Oils 9tsp