| Crust |
|
| 1 Box (15 Oz) |
Pillsbury refrigerated pie crust (option: try making
your own. Need two layers) |
| |
|
| Filling |
|
| 1/3 Cup |
butter or margarine |
| 1/3 Cup |
chopped onion |
| 1/3 Cup |
all-purpose flour |
| 1/4 tsp |
pepper (option: try fresh ground) |
| 1 3/4 Cups |
chicken broth |
| 1/2 Cup |
milk |
| 2 1/2 Cups |
shredded cooked chicken (option: turkey) |
| 2 Cups |
frozen mixed vegetables (thawed) |
|
|
| Directions |
|
| 1. |
Heat oven to 425 F. Line 9-inch glass pie pan with one
pie crust. |
| |
|
| 2. |
In a 2-quart saucepan, melt butter over medium heat.
Add onion and cook 2 - 3 minutes stirring frequently until tender.
Stir in flour and pepper until well blended. |
| |
Gradually stir in chicken broth and milk, cooking and
stirring until bubbly and thickened. |
| |
|
| 3. |
Stir in chicken (or turkey) and mixed vegetables and cook
for 10 - 15 minutes over lower heat. |
| |
|
| 4. |
Pour mixture into crust-lined pan and top with second pie
crust. Seal edges and flute (make it look like the store-bought pie
edges). Cut slits in several place on top to vent. |
| |
|
| 5. |
Bakje30 - 40 minutes until top is
golden brown. During the last 15 - 20 minutes, place aluminum foil or
edge foil over crust edge to prevent excessive browning. |
| |
|
| 6. |
Let stand 5 minutes before serving. |
| |
|