Crest

• 1 box of 2 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 can chicken broth (14oz)
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken or turkey
• 2 mixed vegetables, thawed
• 1 cup of diced potatoes

Directions

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. (Meaning the bake time will be similar to what it said on the box)
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 vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie pan (lined only the bottom). 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. (I don’t do the foil because I like my crust a little burnt) Let stand 5 minutes before serving.

Tips from Experience:

• Let the pie crust come to room temperature for easier unrolling from the package
• The deeper pie pans are better for this pie than the shallow ones
• If your pie crust is not reaching the pie pan’s top edge, stretch it out by rolling it out a bit. If you don’t have a rolling pin, you can use a drinking glass or something glass and cylinder-shaped. Same when you try to cover the top. Stretch out the dough before trying to cover it. Once you lay it on the filling it’s impossible to stretch it.