CLASSIC CHICKEN POTPIE

Classic Chicken Potpie image

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! -Ada May Smith, Citrus Springs, Florida.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

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Ingredients

3 cups frozen mixed vegetables (about 16 ounces), thawed
2-1/4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon dried thyme
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
Dough for single-crust pie

Steps:

Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 363 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.