1 box of refrigerated pie crusts, softened as directed on box
1/3 cup of butter
1/3 cup of chopped onion
1/3 cup of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 3/4 cups of chicken broth
1/2 cup of milk
2 1/2 cups of shredded, cooked chicken
Directions
Preheat oven to 425°F.
In a saucepan, cook onion in melted butter over medium heat.
Stir in flour, salt & pepper.
Gradually stir in broth & milk until thickened.
Stir in chicken & Veg-All.
Spoon mixture into crust-lined pan and top with second crust; seal edge by crimping with a fork or "flute" with fingers. Cut several slits in top of crust.
Bake 30 to 40 minutes or until crust is golden brown.
During final 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Veg-All Pot Pie
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Prep. Time:
15 Minutes
Cook Time:
40 Minutes
Servings:
6 Servings
Ingredients
1 (29oz) can of Veg-All mixed vegetables, drained
1 box of refrigerated pie crusts, softened as directed on box
1/3 cup of butter
1/3 cup of chopped onion
1/3 cup of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 3/4 cups of chicken broth
1/2 cup of milk
2 1/2 cups of shredded, cooked chicken
Directions
Preheat oven to 425°F.
In a saucepan, cook onion in melted butter over medium heat.
Stir in flour, salt & pepper.
Gradually stir in broth & milk until thickened.
Stir in chicken & Veg-All.
Spoon mixture into crust-lined pan and top with second crust; seal edge by crimping with a fork or "flute" with fingers. Cut several slits in top of crust.
Bake 30 to 40 minutes or until crust is golden brown.
During final 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
