Ingredients
- 1 box (14 ounce) refrigerated pie crusts (thawed softened as directions on box)
- FOR THE FILLING
- 1/3 cup butter
- 1 small yellow onion, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried sage (or to you taste)
- 1/3 cup cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth (from 32-oz carton)
- 1/2 cup half and half
- 2 boneless skinless chicken breasts (cooked)
- 1 large potato (cooked, peeled and diced)
- 2 cups frozen mixed vegetables, thawed
How to Make
-
Step 1: Heat oven to 425°F.
-
Step 2: Fit one thawed pie crust into a 9 inch pie plate.
-
Step 3: In a saucepan, melt butter over medium heat. Add onion and garlic powder, tarragon and 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.
-
Step 4: Stir in chicken, potato and mixed vegetables. Bring to a boil and simmer until thickened, about 5 minutes. At this point, add in more salt and pepper if you need to.
-
Step 5: Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Place the pie plate onto a baking sheet (just in case the filling spills over).
-
Step 6: Bake 35 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.