Ingredients
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1 (15 ounce) package refrigerated pie crusts (or make your own)
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1/3 cup margarine or 1/3 cup butter
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1/3 cup chopped onion
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1/3 cup flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 1/2 cups chicken broth
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2/3 cup milk
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3 cups shredded cooked chicken or 3 cups cooked turkey
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2 cups frozen mixed vegetables, thawed (I like different combinations of peas, carrots, corn and green beans)
Instructions
- Heat oven to 425 degrees.
- Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook 2 minutes or until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken and mixed vegetables; remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute edges; cut slits in several places for steam to vent.
- Cover edges of crust with stips of aluminum foil and bake for 20 to 30 minutes or until crust is golden brown.
- Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.
- Let stand 5 minutes before serving.