Loaf Pan Creamy Chicken Pot Pie

Name: Loaf Pan Creamy Chicken Pot Pie
Prep time: 20 min
Total time: 1 min
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 teaspoons Montreal chicken seasoning; 1 bag (10 oz) frozen mixed vegetables (2 cups); 1 1/2 cups diced cooked chicken; 1 cup Progresso™ chicken broth (from 32-oz carton); 1/4 cup heavy whipping cream

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Prep Time: 20 minutes

Total: 1 hours, 15 minutes

Servings: 4

Author : Pillsbury Kitchens

Ingredients

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1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box2 tablespoons butter2 tablespoons all-purpose flour1 1/2 teaspoons Montreal chicken seasoning1 bag (10 oz) frozen mixed vegetables (2 cups)1 1/2 cups diced cooked chicken1 cup Progresso™ chicken broth (from 32-oz carton)1/4 cup heavy whipping cream

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Instructions

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Step 1

Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. Unfold crust; place in bottom and up sides of pan. Let edges of crust fall over outside of pan.

Step 2

In 4-quart saucepan, melt butter over medium heat. Add flour and seasoning; cook and stir 30 to 60 seconds or until thickened. Stir in frozen vegetables and chicken. Stir in broth and whipping cream; heat to boiling, stirring frequently. Cook 1 to 3 minutes or until thickened.

Step 3

Pour into crust-lined loaf pan. Drape crust loosely over filling.

Step 4

Bake 40 to 45 minutes or until filling is bubbly and crust is deep golden brown. Filling will be saucy. Let stand 10 minutes.