Ingredients Jump to Instructions ↓

  1. 2 1/2 cups diced or shredded chicken ( I usually use 1 1/4 to 1 1/2 lbs. bnls. chicken thighs , the thigh meat gives great flavor. I just bring it to a boil and cook 15 min. cool and cut up, this will yield your 2 1/2 cups of meat), you can also use turkey instead of chicken

  2. 1/3 cup butter

  3. 1/3 cup all purpose flour

  4. 1/3 cup chopped onions

  5. 1 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 1/2 cup milk

  8. 1 14 oz. can chicken broth

  9. 2 1/2 cups frozen mixed vegetables , thawed ( I use generic brand with diced carrots , corn , peas , green beans , etc.)

  10. 1 pkg. Pillsbury refrigerated pie crusts

Instructions Jump to Ingredients ↑

  1. Heat oven to 425, set out pie crusts according to direction to thaw to room temp.

  2. In saucepan, melt butter over medium heat . Add onion and cook a few minutes until tender.

  3. Stir in flour, salt and pepper until well blended Gradually stir in chicken broth and milk, cooking until bubbly and thickened.

  4. Stir in Chicken and vegetables. Remove from heat and spoon into crust-lined 9 inch glass pie pan.

  5. Top with second crust, seal and flute edge, cut several slits in top of pie crust.

  6. Bake 30-40 minutes or until crust is golden brown (after about 15 min. I put a strip of foil around the edge of crust to prevent over browning)

  7. Let sit 5 minutes or so before serving.


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