WHAT TO EAT WITH CHICKEN POT PIE RECIPES

Steps:

• Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• 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 chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 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.

Steps:

• Preheat oven to 375°F.
• Cook first 5 ingredients in medium cast-iron skillet over medium heat 5 minutes or until heated through, stirring frequently.
• Add chicken and Velveeta®, continue to cook and stir until heated through, 3 to 5 minutes, until melted and well blended. Remove from heat.
• Unroll crescent dough sheet onto lightly floured work surface. Press into 10-inch round; place over chicken mixture. Use fork to press edge of dough to edge of skillet to seal. Cut several slits in dough to permit steam to escape.
• Bake 20 to 25 minutes or until chicken mixture is heated through and crust is golden brown. Let cool 5 minutes before serving.