Ingredients:
1/2 cup butter or oil
1/2 cup flour
1 tsp onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 cup milk
2 cup cooked chicken, diced
1 (10 oz) Pkg. frozen Peas, Carrots, Green Beans, Corn
1/2 Pkg. frozen Southwestern Potatoes (like cubed potatoes)
Pastry for 2 pies
Directions:
Heat
butter in pan until melted. Stir in flour, onion, chicken bouillon,
salt, and pepper. Add water and milk, stirring constantly. Heat to
boiling and boil for 1 minute while stirring. Remove from heat. Stir in
chicken and veggies.
Pour filling into prepared
unbaked pie crust. Top with second crust. Fold edges under and flute.
Cut slits in top and bake 425 for 30 minutes.
Pie Crust:
Pie Crust:
2 1/4 C. Flour
1 t. Salt
3/4 C. Shortening
1/3 C. Cold Water
Combine
Flour and Salt. Cut in Shortening, until mixture is size of large peas.
Sprinkle with water 1 T. at a time, mixing lighting with a fork until
it clings together. Form a ball, then split into 2.
Roll out and put 1 in pie shell and 1 on top of pie.
If making just bottom shell bake at 425 for 12-15 minutes.
