Ingredients :
- 2 pie crusts thawed
- 1/3 cup butter
- 1 medium onion peeled and diced
- 1/3 cup all-purpose flour
- 14 ounces chicken broth
- 1/2 cup milk
- 3 cups cooked chicken diced or shredded
- 2 cups frozen mixed vegetables thawed
- Salt and freshly ground black pepper
Directions :
- Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.
- In large saucepan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.
- Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Don't skip this step or your filling may be bland.
- Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.
- Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown. Let stand 5 minutes before serving.
