Ingredients:
1 (15 ounce) packages refrigerated pie crusts ( or make your own)
1/3 cup margarine or 1/3 cup butter
1/3 cup chopped onions
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken or 3 cups cooked turkey
2 cups frozen mixed vegetables, thawed ( I like different combinations of peas, carrots, corn and green beans)
Directions:
Heat oven to 425 degrees.
Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.
In a medium saucepan, melt margarine over medium heat.
Add onion; cook 2 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 edges; cut slits in several places for steam to vent.
Cover edges of crust with stips of aluminum foil and bake for 20 to 30 minutes or until crust is golden brown.
Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.
Let stand 5 minutes before serving.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.