Prep Time 30m
Cook Time 55m
Ready Time 90m
Yield 6 servings

  • 3 tablespoons Crisco® Pure Vegetable Oil
  • 1 small onion, diced
  • 2 tbsps. plus 1 tsp. Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon instant chicken bouillon granules
  • 1 tablespoon snipped fresh parsley
  • OR 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 1/3 cups milk
  • 2 tablespoons grated Parmesan cheese
  • 1 1/2 cups frozen diced potatoes
  • 2 cups cooked chicken or turkey, chopped
  • 1 1/2 cups frozen mixed vegetables
Preparation Directions
  • Step 1Heat oven to 425°F.
  • Step 2Heat oil in large saucepan over medium heat. Add onion; sauté until tender. Stir in flour, bouillon granules, parsley, thyme and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly.
  • Step 3Remove from heat. Stir in Parmesan cheese, potatoes, chicken and mixed vegetables.
  • Step 4Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Add filling.
  • Step 5Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
  • Step 6Place in oven. Reduce temperature to 350°F. Bake 45 to 60 minutes or until filling is hot and crust is flaky.
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