1 package (10 ounce) frozen mixed veggies for soup
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c. chicken broth
2/3 c. milk
3 c. cut-up cooked chicken or turkey
Pastry for 9-Inch Two-Crust Pie
- Rinse frozen veggies in cold water to separate.
- Melt butter in saucepan. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies; remove from heat.
- Heat oven to 425 degrees
- Prepare pastry. Put first pastry on bottom of 9in pie pan. Put chicken mixture into the pan. Put the top crust on top and pinch ends all the way around. May cut pattern in crust if you want to be more decorative.
- Bake about 35 minutes or until crust is golden brown.
*This recipe was found in Betty Crocker's New Cookbook 1996