Chicken Pot Pie From Lactaid®

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts (2 pie crusts)
• 1/3 cup olive oil
• 1/3 cup finely diced onion
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups chicken broth
• 3/4 cup lactaid® reduced fat milk
• 1/2 cup carrots, cut into 1/2-inch dice
• 1/2 cup parsnips, cut into 1/2-inch dice
• 2 cups sweet potatoes, cut into 1/2-inch dice
• 2 cups butternut squash, cut into 1/2-inch dice
• 2 cups shredded cooked chicken

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f.
• heat olive oil in a large skillet over medium-high heat. add onion and cook until soft.
• stir in flour, salt and pepper and cook briefly.
• whisk in chicken broth and lactaid® milk, stirring until you reach a simmer.
• add the vegetables and cook until they become slightly soft, stirring frequently for about 10 minutes. add chicken and set aside.
• unroll 1 pie crust and place in a 9-inch glass pie pan.
• pour mixture into crust-lined pan. top with the second crust and seal edges. cut several slits into the top of the dough with a sharp knife. place foil around the outer crust to prevent burning.
• bake for 45 minutes. remove foil from edges and bake for an additional 10 minutes. allow pie to rest for at least 10 minutes before serving.