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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is farely easy and tastes fantastic! Ingredients:
1 (14 1/2 ounce) can chicken broth |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 -1 1/2 cup milk |
3 tablespoons butter or 3 tablespoons margarine |
1 medium onion, chopped |
1/3 cup all-purpose flour |
2 cups diced cooked chicken |
1 bag del sol frozen vegetables (brocolli, cauliflower, and carrot combination) |
1 teaspoon italian seasoning |
2 frozen pie crusts (9 inch) |
1 egg, slightly beaten |
Directions:
1. Preheat oven to 400 degrees.
2. Pour chicken broth, salt and pepper into measuring bowl, add enough milk to equal 2 1/2 cups.
3. Melt butter in large saucepan over medium heat.
4. Add onion and cook for 3 minutes.
5. Stir in flour until well blended.
6. Gradually stir in broth mixture.
7. Cook, stirring constantly until sauce thickens and boils.
8. Add chicken, vegetables, and italian seasoning.
9. Place 1 pie shell into the bottom of 1 1/2 quart deep casserole dish.
10. Add chicken and vegetable mixture.
11. Place remaining pie shell on top of casserole.
12. Brush pie shell with beaten egg.
13. Bake about 30 minutes or until crust is golden brown and filling is bubbling.
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