1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 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. Let stand 5 minutes before serving.
I also add in some chopped celery to the vegetables for extra flavor.
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|Serving Size: 1 Serving (718g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 331 (43%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 107.9mg||33 %|
|Sodium 677.3mg||23 %|
|Potassium 1277.5mg||34 %|
|Total Carbohydrate 89.1g||26 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 79.7g|
|Protein 24.2g||35 %|
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Calories per serving: 761
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