Pie crusts for bottom and top of pie (you can either make your own recipe or use frozen pie crust dough)
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 ½ cup chicken broth
2/3 cup milk
2 to 3 cups cooked chicken (or turkey left-overs!)
2 cups frozen vegetables, thawed (ie—corn, carrots, and peas)
1. Heat oven to 425 F. Prepare piecrusts and place bottom crust in 9-inch pie pan.
2. In a medium saucepan, melt butter. Add onion and cook 2 minutes. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
3. Add chicken and vegetables; remove from heat. Spoon chicken mixture into crust-lined pan.
4. Top pie with remaining crust; cut slits in several places. Bale at 425 F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.
