1 each Pillsbury Refrigerated Pie Crusts
Filling
1/3 cup Butter
1/3 cup Chopped onion
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 Shredded cook chicken or turkey
2 cups Mixed vegetables, frozen & thawed
Instructions
Heat oven to 425 degrees F. Prepare pie crusts as directed on package for two-crust pie using 9 inch pie pan.
Melt butter in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir 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 F. for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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Yields: 6 Servings
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