CLASSIC POT PIE

1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crusts
FOR THE FILLING:
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded, cooked chicken or turkey
2 cups Frozen Mixed Vegetables, thawed

Beat oven to 425 degrees F.

Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan (do not bake). Set aside.

TO MAKE THE FILLING:
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; cut slits in several places.

Bake at 425 degree F for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Makes 6 servings
From: Recipelink.com
Source: Recipe card flyer: Pillsbury ad - Quick and Easy Crust Creations, 1990's

Category:  Main Dishes, Chicken, Poultry
Msg Link:  http://www.recipelink.com/msgid/3150091