Ingredients
2 pie crusts
2 Tbsp flour
1 cup cooked shredded chicken
2 cups milk
2 Tbsp butter
1 tsp Natures Seasons
1 bag frozen mixed vegetables
Preparation
Place one crust in deep pie plate. In large saucepan, melt butter. Add flour and cook for 1 minute. Stir in milk, stirring constantly to prevent lumps. Cook until thickened. Add chicken, seasoning and vegetables and stir. Pour into crust. Top with other crust and seal and flute edges. Bake at 350 for 45-55 minutes until golden brown and bubbly. Freezes well.
