Chicken Pot Pie


°1 box (14.1 oz) refrigerated Pillsbury™️ Pie Shells (2 pieces), softened as directed on box
°1/3 cup butter or margarine
°1/3 cup chopped onion
°1/3 cup flour
°1/2 teaspoon of salt
°1/4 teaspoon pepper
° 1 3/4 cups Progresso™️ chicken broth (from a 32 oz carton)
°1/2 cup of milk
°2 1/2 c cooked chicken 
°2 cups frozen mixed vegetables, thawed

* Methods : 

Heat oven to 425°F. Prepare the pie crusts as directed on the box for the two-crust pie using a 9-inch glass pie pan.
In 2-quart saucepan, melting butter on heat. Adding onion; cook 2 min, stirring, until tender. Stirring in flour, salt and pepper to well mixed. Gradually stir in broth and milk, cook and stir until mixture bubbles and thickens.
Stir in chicken and mixed vegetables. Remove from fire. Pour the chicken mixture into the lined pan. Top with second crust; seal edge and groove. Cut slits in several places in the top crust.
Bake for 30 to 40 minutes or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover the edge of the crust with strips of aluminum foil to prevent excessive browning. Letting stand 5 min before serve.

Enjoy !