Heat oven to 45. Make pie crust as directed on box.
In 2 qt 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 bubbly and thickened.
Stir in chicken and mixed veggies. Remove from heat. Stir into crust lined pie place. Top with second crust, seal edge and flute. Cut slits in several places in top crust.
bake 30-40 mins or until crust is golden brown. During last 15-20 mins of baking, cover edge of crust with strips of foil to prevent excessive browning. Led stand 5 mins before serving.
Originally Submitted
10/11/2010
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