Heat oven to 425 F. Prepare pie crusts as directed on package for two-crust pie.
In a 2-quart sauce pan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
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 and mixed vegetables. Remove from heat. Spoon chicken mixture into the pie crust. Top with the second crust, seal the edges and flute. Cut slits in several places on top crust.
Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, you can cover the crust edge with strips of foil to prevent excessive Browning. Let stand 5 minutes before serving.
Ingredients
Directions
Heat oven to 425 F. Prepare pie crusts as directed on package for two-crust pie.
In a 2-quart sauce pan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
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 and mixed vegetables. Remove from heat. Spoon chicken mixture into the pie crust. Top with the second crust, seal the edges and flute. Cut slits in several places on top crust.
Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, you can cover the crust edge with strips of foil to prevent excessive Browning. Let stand 5 minutes before serving.