NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- pie crusts1 package
- margarine or butter, or margarine1/3 cup
- onion, chopped1/3 cup
- all-purpose flour1/3 cup
- salt1/2 tsp
- pepper1/4 tsp
- chicken broth1 1/2 cup
- milk2/3 cup
- chicken, cooked3 cup
- frozen corn, thawed1 cup
- frozen peas, thawed1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Heat oven to 425°F.
Prepare pie crusts as directed on package for a two-crust pie in a 9-inch pie pan.
In a medium saucepan, melt margarine over medium heat.
Add onion; cook 2 minutes or until tender.
Stir in flour, salt, and pepper until well-blended.
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken, corn, and peas; remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with second crust and flute; cut slits in several places.
Bake for 30 to 40 minutes or until crust is golden-brown.
Let stand 5 minutes before serving.
