Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 1 pkg. | refrigerated pie crust | |
| 1/3 cup | margarine or butter | |
| 1/3 cup | chopped onion | |
| 1/3 cup | flour | |
| 1/2 tsp. | salt | |
| 1/4 tsp | pepper | |
| 1 1/2 | cups | chicken broth |
| 2/3 cup | milk | |
| 3 cups | shredded chicken or turkey | |
| 2 cups | frozen mixed vegetables -- thawed |
Heat oven to 425°.. Melt margarine in medium saucepan over medium heat. Add onion,cook 2 minutes. Add flour, salt and pepper, stir until well blended. Graduallystir in broth and milk, cooking and stirring until bubbly and thickened.Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chickenmixture in crust-lined pan. Top with second crust, seal edges and flute. Cutslits in several places in top crust.Bake at 425° for 30 to 40 minutes or until crust is golden brown. Let stand 5minutes before serving.