Veg-All Pot Pie
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
Instructions
- 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.