1/3 Cup Butter
1/3 Cup All Purpose Flour
2 Tbsp. Dried Chopped Onion with 2Tbsp water added or 1/3 Cup Chopped Onion
1 tsp. Seasoned Salt
1/4 tsp. Pepper
1 3/4 Cup Chicken Broth
2/3 Cup Milk
2 Cups Cooked and Cut-up Chicken
10oz Frozen Vegetables
I use pre-made pie crusts, but you can make your own if you’d like!
Heat butter over low heat until melted and blend in flour, onion, salt, and pepper. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir a minute. Stir in chicken and frozen vegetables. Place one pie crust into a pie dish (use glass if you have it). Pour filling into crust. Top with second crust and seal. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until the crust is brown (about 30-35 minutes).