- 2 pie crusts
- 2 c cooked chicken or turkey, cubed
- 57 g butter
- 42 g Flour (Plain)
- 1/3 c chopped onion
- 1 t minced garlic
- 1/2 T salt
- 1 t pepper
- 1.5 c chicken broth
- 1/2 c milk
- 2 c mixed vegetables
Heat oven to 425F (Gas 7). Place one pie crust in 9" pie pan.
In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in flour, salt, and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat and vegetables; remove from heat.
Pour filling into bottom pie crust. Place second crust over filling; flute edge. Cut slits in several places.
Bake at 425F for 35-40 minutes, or until crust is golden brown.
Crust: 1 pound flour, 4oz butter, 2oz trex, pinch salt.