- 6
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Ingredients
- FILLING:
- 1 box(15oz. size) refrigertaded pie crust, softened as directed on box
- 1/3 cup butter
- 1/3 cup four1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can(14oz) chicken broth
- 1/2 cup milk2 1/2 cups shredded coked chicken or turkey
- 2 cups frozen mixed vegetales, thawed
Preparation
Step 1
Heat oven to 425. make pie crust as directed for two crust using 9in glass pie pan.
In 2 quart saucepan, melt butter over medium heat, stir in flour, salt,& pepper until well blended.
Gradually stir in broth & milk, cooking until bubbly & thickened. Stir in chicken & veggie. Remove from heat, spoon chicken mixture into crust lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust in golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browing. Let stand 5 minutes before serving.