Prep Time 1 Hr
Cook Time 35 Min
Servings 6
Difficulty Moderate

Ingredients

  • 1 deep dish double crust
  • 3 tbsps. butter
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 3/4 cup chopped onion
  • 1/3 cup all-purpose flour
  • 3/4 tsp. seasoned salt
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. pepper
  • 1 (14.5 oz.) can chicken broth
  • 2/3 cup heavy cream or whole milk
  • 3 cups cubed or shredded boneless cooked chicken
  • 2 cups frozen peas and carrots or frozen mixed vegetables

Directions

  • Step 1

    PREPARE pie pastry according to recipe directions. Chill 30 minutes.

  • Step 2

    HEAT butter and oil in medium saucepan over medium heat. Add onion; cook 5 minutes or until tender. Stir in flour, seasoned salt, thyme and pepper until blended. Stir in chicken broth gradually until blended. Stir in cream. Bring to a boil over medium-high heat, stirring constantly, cooking until sauce thickens. Remove from heat. Stir in chicken and vegetables until coated with sauce.

  • Step 3

    HEAT oven to 425°F. Roll larger ball of dough on a lightly floured work surface into a 13-inch circle. Place in 9 1/2-inch deep dish glass pie plate for the bottom crust. Fill pie crust with chicken filling. Roll out remaining dough. Place dough carefully on top of filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut several 1/2-inch slits in top crust to vent steam.

  • Step 4

    BAKE 30 to 35 minutes or until crust is golden brown. Let stand 15 minutes before serving.

Serving size
(1 slice, 1/6 of pie)

  • Calories 730
  • Calories from Fat420g
  • Total Fat 48g
  • Saturated Fat 17g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 110mg
  • Sodium 910mg
  • Potassium 0mg
  • Total Carbohydrates 45g
  • Dietary Fiber 3g
  • Sugars 1g
  • Protein 30g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet