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Ingredients
- 1/3 cup butter or margarine
- 1/3 cup onion -- chopped
- 1/3 cup flour, all-purpose
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 14 oz chicken broth
- 1/2 cup milk
- 2 1/2 cups chicken -- cooked and shredded
- 2 cups frozen mixed vegetables -- thawed
- 1 box refrigerated pie crusts -- softened
Preparation
Step 1
Heat oven to 425.
Make pie crusts as directed on box for two crust pie using 9 inch glass pie plate.
In 2 quart sauce pan melt butter over medium heat. Add onion and cook until tender.
Stir in flour, salt, and pepper until well blended. Gradually whisk in broth and milk until bubbly and thickened.
Stir in chicken and mixed veggies. remove from heat and pour mixture into pie crust. Top with second crust seal edges and flute. Cut several slits in top to vent.
Bake 30 to 40 minutes or until top is golden brown and mixture is slightly bubbling through vents. Cover edges with foil during last 15 to 20 minutes to prevent excess browning. Let stand 5 to 10 minutes before serving