If you're wanting something tasty and easy for dinner, this would be a good choice!
Ingredients
Crust
1 box refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 can (14 oz) chicken broth
1/2 cup milk (I have made this without milk and you couldn't taste any difference)
2 1/2 cups cubed cooked chicken
2 cups of mixed vegetables
Directions
1. Heat oven to 425*. Make pie crust as directed on box for two crust pie using 9 inch pie plate.
2. In a medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and mild, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 Minutes or until crust is golden brown. ( I normally cooked it for 30 mins)
Step 3- Spoon filling into pie crust.
Step 3- Cover pie with second pie crust, cut slits into top crust.
Step 4- Cook pot pie for 30-40 Minutes
Step 5- ENJOY!!
