1 box refrigerated pie crusts,
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
1/2 cup of milk
Shredded cooked chicken
Chopped mixed vegetables
Heat the oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In a 2-quart saucepan, melt butter over medium heat. Add onions and cook for 2 minutes while stirring frequently until it’s tender.
Add all purpose flour, salt and pepper while stirring until its blended well. Gradually pour the chicken soup and milk while stirring until it’s bubbly and thickened.
Add the shredded chicken and mixed vegetables. Remove from heat. Spoon the mixture into crust-lined pan. Top with second crust. Cut slits in several places in top crust.
Bake the mixture for 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Wait for 5 minutes before serving.