1 each pie crust
1/3 cup butter
1/3 cup onion chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 cups cooked chicken or turkey shredded
2 cups vegetables frozen, thawed
Instructions
Heat oven to 425 degrees. Prepare pie crusts as directed on package for two crust pie using 9 inch pie pan.
Melt Margarine in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt andpepper; stire until well blended. Gradually stire in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed vegetables; mix well. 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 425 degree for 30 to 40 minutes until crust is golden brown. Let stand 5 minutes before serving.
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Yields: 0 Servings
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