Classic Pot Pie


1 (15 oz.) pkg. Pillsbury refrigerated pie crust
1/3 cup margarine or butter
1/3 cup all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups chicken broth
2/3 cup milk
2-1/2 to 3 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed


Heat oven to 425 degrees. Prepare pie crust as directed on package for
2-crust pie using 9-inch pie pan. Melt margarine or butter in medium
saucepan over medium heat. Add flour, salt and pepper; stir until well
blended. Gradually stir in broth and milk, cooking and stirring until
bubbly and thickened. Add chicken and mixed vegetables; mix well.
Remove from heat and spoon chicken mixture into crust-lined pan. Top
with second crust, seal edges and flute. Cut slits in several places
in top crust. Bake at 425 degrees for 30 to 40 minutes or until crust
is golden brown. Let stand 5 minutes before serving. Yields 6
servings. Josephine Steinman, Argyle, Mo.






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