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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This came from a Pillsbury ad around Thanksgiving time one year. My kids ask for this. Ingredients:
2 pillsbury refrigerated pie crusts |
1/3 cup margarine or 1/3 cup butter |
1/3 cup chopped onion |
1/3 cup flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups chicken broth |
2/3 cup milk |
2 1/2-3 cups shredded cooked chicken or 2 1/2-3 cups cooked turkey |
2 cups frozen mixed vegetables, thawed |
Directions:
1. Heat oven to 425.
2. Prepare pie crust for a two-crust pie.
3. In a medium saucepan, melt margarine over medium heat.
4. Add onion; cook two minutes or until tender.
5. Stir in flour, salt and pepper until well blended.
6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7. Add chicken and mixed vegetables, remove from heat.
8. Spoon chicken mixture into crust-lined pan.
9. Top with second crust and flute; cut slits in several places.
10. Bake at 425 for 30-40 minutes or until crust is golden brown.
11. Let stand 5 minutes before serving.
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