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
Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
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.
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.
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.
|Calories from Fat||230|
|% Daily Value|
|Very Lean Meat||1 1/2|