|
Instructions |
|
|
Heat oven to 425 degrees. Prepare pie crust as
directed.
|
|
|
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.
|
|
|
Add chicken and mixed vegetables; mix well. Remove
from heat. Spoon chicken mixture into crust-lined
pan. Top with second crust; seal edges and flute.
Cut slits in several places in top crust.
|
|
|
Bake 425 degrees for 30-40 minutes. Let stand 5
minutes before serving.
|
|
|
Serving
Suggestions |
|
I have also used pat-a-pie crust just as a top crust and substituted meat and chicken broth to make vegetarian.
|
|
Originally Submitted
11/14/2010
|