Easy Chicken Pot Pie With Perdue Diced Chicken

[This is a sponsored post with Perdue Farms with affiliate links]

Something I've wanted to make for years is Chicken Pot Pie. I think of Chicken Pot Pie as comfort food on a cold, winter's day. It just seems like something you'd eat to make you happy.

 I think I've always been afraid to make it, fearing it was too difficult.
It truly is so easy to make. Anyone can do it.
If you've got time to throw some simple ingredients together, with the help of some store-bought pie crusts and Perdue Harvestland Diced Chicken Breasts, (Affiliate Link with a 15% off discount) then you can whip this up in no time.

For 2 pies you'll need:

2 boxes of  Pillsbury™ refrigerated pie crusts.

2/3 cup of butter

1/2 onion chopped 

2/3 cup flour

3 1/2 cups chicken broth

1 cup milk

4 cups frozen mixed vegetables (thawed)

Perdue Harvestland Diced Chicken Breasts (thawed and fully cooked) (Affiliate Link)

Salt and Pepper to season.

1. Heat oven to 425 and prepare pie crusts as directed on the back of the box.

2. In a large saucepan, melt butter over medium heat. 

3. Add onion and stir frequently until tender. 

4. Stir in flour, salt and pepper until well blended.

5. Gradually stir in chicken broth and milk. Cook until bubbly and thickened. 

6. Stir in fully cooked chicken and thawed mixed vegetables. Remove from heat.

7. Spoon chicken mixture evenly into both crust-lined pans. Top with second crust and seal the edges.

8. Cut slits in several places in top crusts.

9. Cook for 30-40 minutes or until crusts are golden brown.

10. Let stand 5 minutes before serving.

 That's it. Warm and delicious chicken pot pies for you and your family.

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*FTC Disclosure: This is a sponsored post that includes affiliate links. Although I am being paid for this post by Perdue Farms, all content and opinions are my own.

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