Number Of Serves:
[1 1/2 ]
1 box (15 oz) Pillsbury
refrigerated pie crusts, softened as directed on box
1/3 cup butter or margerine
cup chopped onion
1/3 cup of all purpose flour
1 can (14 ounce) chicken broth
1/2 cup of milk
1/2 cups shredded cooked chicken or turkey
1 cup of mixed vegetables, thawed
frozen cubed potatoes (thawed)
Heat oven to 425 degrees. Make pie crusts as directed on box for Two-Crust Pie,
using 9-inch glass pie plate.
2. In a 2 qt. saucepan, melt butter over medium heat. Add onions cook and stir
about 2 minutes or until tender. Stir in flour, salt and pepper until well
blended. Cook 2 to 3 minutes, stirring constantly. Gradually stir in broth and
milk, cooking and stirring until bubbly and thickened. Stir in chicken, thawed
vegetables and potatoes. Remove from heat. Spoon chicken mixture into crust
lined pie plate.
3. Cut 2nd crust into strips. Place 5 to 7 strips across filling. Place
cross strips over top of first strips Seal edge and flute. Cover crust edge with
foil to prevent excessive browning; remove foil during last 15 minutes of
4. Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20
minutes before serving.
Makes 6 servings.