Crust:
1 box refrigerated pie crusts, softened as
directed on box
Filling:
1/3 cup butter or margarine
1/3 cup chopped onion (I use dried onion from a bottle
lol)
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups chicken broth (from 32-oz carton)
½ cup milk
2 to 3 chicken breasts, cooked and shredded
2 cups frozen mixed vegetables, thawed
Directions
Heat oven to 425°F. Prepare pie crusts as directed on
box for pie crust using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add
onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt
and pepper until well blended. Gradually stir in broth and milk, cooking and
stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from
heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal
edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown.
During last 15 to 20 minutes of baking, cover crust edge with strips of foil to
prevent excessive browning. Let stand 5 minutes before serving.
