Heat oven to 425 degrees 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. Stir in
flour, salt and pepper until well blended. Gradually stir in
broth and milk, coking and stirring until bubbly and
thickened.
Stir in chicken and mixed vegetables. 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 to 40 minutes or until crust is golden brown. During
last 15 to 20 minutes of baking, cover crust edge with strips
of foil to prevent excessive browning. Let stand 5 minutes
before serving.
Originally Submitted
1/22/2013
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