In a large pot, melt Butter from the Sauce group over medium heat. Whisk in Flour from the Sauce group and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken Broth from the Sauce group until smooth. Bring to a simmer, then stir in Milk from the Sauce group, Salt, and Pepper from the Sauce group. Cook until thickened, about 5 minutes.
Add Cooked Chicken from the Chicken group, Frozen Mixed Vegetables, Diced Carrots, Diced Celery, and Diced Onion from the Vegetables group to the sauce. Stir to combine.
Pour the chicken mixture into a 9-inch pie dish.
Top with Pie Crusts from the Crust group. Cut slits in the top crust to allow steam to escape.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Ingredients
6
2 cups475 mLCooked Chicken-shredded
1 cup235 mLFrozen Mixed Vegetables
1/2 cup118 mLDiced Carrots
1/2 cup118 mLDiced Celery
1/4 cup59 mLDiced Onion
1/4 cup59 mLButter
1/4 cup30 gAll-Purpose Flour
3 cups710 mLChicken Broth
1/2 cup118 mLMilk
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
2 boxes800 gRefrigerated Pie Crusts
Equipment
Large pot
9-inch pie dish
Whisk
Instructions
Preheat oven to 375°F (190°C).
In a large pot, melt Butter from the Sauce group over medium heat. Whisk in Flour from the Sauce group and cook for 1-2 minutes, creating a roux.
Gradually whisk in Chicken Broth from the Sauce group until smooth. Bring to a simmer, then stir in Milk from the Sauce group, Salt, and Pepper from the Sauce group. Cook until thickened, about 5 minutes.
Add Cooked Chicken from the Chicken group, Frozen Mixed Vegetables, Diced Carrots, Diced Celery, and Diced Onion from the Vegetables group to the sauce. Stir to combine.
Pour the chicken mixture into a 9-inch pie dish.
Top with Pie Crusts from the Crust group. Cut slits in the top crust to allow steam to escape.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
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