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Instructions |
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Preheat oven to 425. Prepare pie crusts as directed
on package using 9 inch pan.
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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.
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Add chicken and mixed vegetables; mix well. Remove
from heat. Spoon mixture into crust-lined pan. Top
with second crust; seal edges and flute. Cut slits
in several places in top crust.
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Bake at 425 for 30 to 40 minutes, or until crust is
golden brown.
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Originally Submitted
4/25/2012
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