1 package pie crusts
⅓ cup margarine or butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups chicken broth
⅔ cup milk
3 cups chicken, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
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.
2 minutes
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.
40 minutes
Let stand 5 minutes before serving.
5 minutes