{ INGREDIENTS }
For the Crust:
1 box of refrigerated pie crusts (softened as directed on box)
For the Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey (you can always use a pre made rotisserie chicken)
2 cups frozen mixed peas/carrots/corn, thawed
{ DIRECTONS }
-
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
-
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Add frozen corn, carrots and peas. Saute like 10 minutes. 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. 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 – 40 minutes or until crust is golden brown. *Cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
