I use to make it in a regular size pie plate, but there's always leftovers and it does not reheat very well. So I purchased individual pie plates that are the perfect size. I usually make enough of the mixture to freeze in containers so I can just take some out of the freezer on a busy day and be ready to go. I've used homemade dough, but often use store bought, never Pillsbury, it has a funny taste. I always use the store brand and it tastes pretty good. I'll even roll out extra pie dough cut into the shape I need and freeze for future use as well.
I usually use frozen mixed vegetables, but yesterday all I had was fresh carrots, green beans and corn. It still came out delicious...
1/3 cup butter
1/3 cup chopped onions
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 to 3 cups shredded cooked chicken
2 cups mixed vegetables
In a medium saucepan, melt butter 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 cooked chicken and mixed vegetables, remove from heat. Spoon chicken mixture into prepared pie crust. Top with second crust. Bake at 425 for 30 to 40 minutes or until crust is golden brown.
If using individual pie plates, the cooking time is less.
Mixture all ready to go...
All ready for the oven...
Dinner is served...
Let me know if you try the recipe and how it turned out for you!