Ingredients:
1 (3 -4 lb) broiler-fryer chickens, cut up
1 (20 ounce) packages frozen mixed vegetables
1 (8 ounce) packages ready-made pie crusts, Pilsbury ( 2)
1/4 cup butter
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1 tablespoon butter, melted
Directions:
Cook chicken in boiling water to cover 45 minutes or until tender; drain reserving broth. Bone chicken; cut meat into bite size pieces. Set aside.
Bring broth to a boil, add frozen vegetables, and simmer 10 minutes. Drain vegetables, reserving 1 quart broth. Set aside.
Place i piece of premade pie crust in bottom of a 9 inch round pie pan.
Melt butter in a large heavy saucepan over low heat, add 1/2 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. gradually add chicken broth; cook over medium heat stirring constantly until thickened and bubbly. Stir in 1 1/2 teaspoons salt, pepper, nutmeg, chicken and vegetables, pour intopastry lined dish.
Place reaming premade pie crust sheet on top of pie. fold edges over, seal, crimp & flute. Cut several holes in top to allow steam to escape. Brush with 1 tablespoon melted butter. Bake at 400F for 30 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 120 min.