What you'll need

1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box

1 egg, beaten


1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups chicken broth

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

25 mins prep time
1 hr total time
8 servings
  1. 1

    Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.

  2. 2

    In 2-quart 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 milk, cooking and stirring until bubbly and thickened.

  3. 3

    Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and crimp with fork or flute. Brush crust with beaten egg. Cut slits in several places in top crust.

  4. 4

    Bake 30 to 40 minutes or until crust is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


You can purchase shredded rotisserie chicken to make this recipe even faster.

For perfect pie crust, use a glass pie plate. Glass plates bake the crust evenly.