![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
1 box refrigerated pie crust 1/3 c. butter 1/3 c. chopped onion 1/3 c. all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 1 3/4 c. chicken broth 1/2 c. milk 2 1/2 c. cooked chicken or turkey, retain broth 2 c. mixed frozen vegetables Preheat oven to 425. Make pie crusts using 9" pie pan. Melt butter; add onion and cook 2 minutes until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thick. Stir in chicken and vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut several slits. Bake 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |