Ingredients Jump to Instructions ↓

  1. 2 cans Veg-all

  2. 1/3 cup butter or margarine

  3. 1/3 cup all-purpose flour

  4. 1/3 cup chopped onion

  5. 1/2 tsp salt

  6. 1/4 tsp pepper

  7. 1 3/4 cups chicken broth

  8. 3 cups cut-up cooked chicken

  9. 1 pkg refrigerated pie crust

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring occasionally, 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 Veg-all; remove from heat. Heat oven to 425°F. East pie crust into ungreased 9-in square pan. Pour chicken mixture into pastry-lined pan. Place second pie crust over chicken mixture. Turn edges of pastry under and flute. Bake about 35 minutes or until golden brown.


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