Ingredients
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups from 1 carton Progresso™ Classic Chicken Broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Step 1
Bring crusts to room temperature by removing outer box and placing on your counter for 15 minutes. Heat oven to 425°F.
Step 2
Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.
Step 3
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
Step 4
Stir in flour, salt, and pepper until well blended.
Step 5
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Step 6
Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat.
Step 7
Spoon chicken mixture into crust-lined pie plate.
Step 8
Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
Step 9
Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other index finger, push the pastry toward the outside to form a scalloped edge.
Step 10
With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
Step 11
Bake 15 minutes. Then, cover edge of crust with foil to prevent excessive browning.