Ingredients

Crust

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on the 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 black pepper
• 1 3/4 cups Progresso™ Classic Chicken Broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Instructions

1. Prepare the crusts:
   Remove the pie crusts from the package and let them stand at room temperature for 15 minutes. Meanwhile, preheat your oven to 425°F (220°C).
2. Line the pie plate:
   Unroll one crust and fit it into an ungreased 9-inch glass pie plate. Press firmly against the bottom and sides, leaving any extra dough hanging over the edge.
3. Cook the filling base:
   In a 2-quart saucepan, melt the butter over medium heat. Add chopped onion and cook for about 2 minutes, stirring frequently, until tender.
4. Make the sauce:
   Stir in flour, salt, and pepper until the mixture forms a smooth paste. Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture becomes bubbly and thickened.
5. Add the chicken and vegetables:
   Stir in the cooked chicken and thawed mixed vegetables. Mix well and remove from heat.
6. Assemble the pie:
   Spoon the filling evenly into the prepared crust.
   Place the second crust over the top, folding the excess edge under the bottom crust. Press edges together to seal and create a thick rim.
7. Flute and vent the crust:
   Using your thumb and forefinger, flute the edges or press with a fork for decoration. Cut several small slits or shapes in the top crust to let steam escape during baking.
8. Bake:
   Bake for 15 minutes, then carefully cover the edge of the crust with foil to prevent over-browning.
   Continue baking for 15 to 25 minutes, or until the top crust is golden brown and the filling reaches at least 165°F (74°C).
9. Cool and serve:
   Let the pie stand for 5 minutes before slicing and serving.

Nutrition