- 1 box refrigerated pie crust, left at room temperature
- 1/4 Cup butter
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/3 Cup flour
- Salt, to taste
- Pepper, to taste
- 1 1/2 Cup chicken stock
- 1/2 Cup heavy cream
- 3 Cups rotisserie chicken, cooked, shredded
- 1/21 Cup frozen mixed vegetables, thawed
Pre heat the oven to 350 degrees F.
Make pie crust as packaged directs using a 10-inch pie pan.
In a sauce pan, melt the butter over medium heat and add in the onions and garlic, cook for 3 minutes. Stir occasionally until the onions are translucent and tender. Stir in the flour and mix until it has dissolved. Add salt and pepper to taste. Stir in the stock and the milk, stirring until the mixture has thickened. Add in the chicken and frozen vegetables.
Remove mixture from heat and spoon it in the prepared pie crust. Top the mixture with the second crust, seal the edges, and cut a slit at the top.
Bake in the oven for 35 minutes or until the crust is golden brown on top.