All-time favorite at my house! And the best part... leftovers are even better the next day! Ingredients:
Ready made pie crusts
1/3 C Butter or Margarine
1/3 C Chopped Onion
1/3 C Chopped Celery
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1 3/4 C Chicken Broth
1/2 C Milk
2 1/2 C Shredded Cooked Chicken or Turkey (Turkey is best!)
2 C Frozen Mixed Vegetables, thawed
1 C Cooked Diced Potatoes (optional)
Directions:
Heat oven to 425 F. Make pie crusts as directed on box using 9 inch glass pie pan. 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 bubble and thickened. Stir in chicken and mixed vegetables. Remove from heat.
Spoon chicken mixture into crust-lined pan. Place second crust on top and seal. Cut slits on top of crust. Bake 30-40 minutes or until crust is golden brown. Let stand 5-10 minutes before digging in to let sauce thicken. Serves 6.
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