You may also like
Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 2 pillsbury refrigerated pie crusts
- 13 cup margarine or 13 cup butter
- 13 cup chopped onion
- 13 cup flour
- 12 teaspoon salt
- 14 teaspoon pepper
- 1 12 cups chicken broth
- 23 cup milk
- 2 12-3 cups shredded cooked chicken or 2 12-3 cups cooked turkey
- 2 cups frozen mixed vegetables, thawed
Method
- Heat oven to 425.
- Prepare pie crust for a two-crust pie.
- In a medium saucepan, melt margarine over medium heat.
- Add onion; cook two minutes or until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
- Add chicken and mixed vegetables, remove from heat.
- Spoon chicken mixture into crust-lined pan.
- Top with second crust and flute; cut slits in several places.
- Bake at 425 for 30-40 minutes or until crust is golden brown.
- Let stand 5 minutes before serving.
