Classic Chicken Pot Pie

I make it using Almond Milk and Dairy-Free Butter. We prefer Crescent Rolls and Pepperidge Farm Blue Bag Stuffing! YUM!

Ingredients

Pie Crust or Crescent Rolls & Stuffing	1/4 teaspoon pepper
1/3 cup butter or margarine	1 3/4 cups chicken broth
1/3 cup chopped onion	1/2 cup milk
1/3 cup all-purpose flour	2 1/2 cups shredded cooked chicken or turkey
1/2 teaspoon salt	2 cups frozen mixed vegetables, thawed

Directions
Heat oven to 425°F.

Pie Crust: Cook as directed for a 2 crust pie using 9-inch glass pie pan.
Crescent Rolls: Place the dough at the bottom of the (greased?) pie pan. Do not cook.

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.

Pie Crust: Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Crescent Rolls & Stuffing: Top filling with 2 cups dry stuffing. Drizzle with 1 stick of butter.

Bake 30 to 40 minutes or until top 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.

Source: Sister-in-law Melissa & Pillsbury.com

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