Ingredients:
1 refrigerated pie crust (double crust)
1/3 c. butter
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 (14-oz.) can chicken broth
1/2 c. milk
2 1/2 c. cooked chicken or turkey (cubed)
2 c. frozen veggies
Cooking Instructions
Place pie crust in 9" pie pan. Preheat oven to 425°. Melt butter in a saucepan. Add onion and saute for a minute. Add flour, salt and pepper. Gradually add broth and milk, whisking over low heat. Simmer until mixture thickens. Add chicken and vegetables and heat until warm. Pour mixture into pie crust. Top with second crust. Bake 35-40 minutes.
1 refrigerated pie crust (double crust)
1/3 c. butter
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 (14-oz.) can chicken broth
1/2 c. milk
2 1/2 c. cooked chicken or turkey (cubed)
2 c. frozen veggies
Cooking Instructions
Place pie crust in 9" pie pan. Preheat oven to 425°. Melt butter in a saucepan. Add onion and saute for a minute. Add flour, salt and pepper. Gradually add broth and milk, whisking over low heat. Simmer until mixture thickens. Add chicken and vegetables and heat until warm. Pour mixture into pie crust. Top with second crust. Bake 35-40 minutes.
