1 box refrigerated pie crusts, softened as directed on box
1/3 cup butter
1/3 cup chopped onion
2 small/1 large clove of garlic diced or 2 teaspoons pre-diced jarred garlic
1/3 cup all-purpose flour
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 14oz. can reduced sodium chicken stock
1/2 reduced fat or fat free milk
2 1/2 cups shredded cooked chicken or turkey (rotisserie chickens work great)
2 cups frozen mixed vegetables, thawed
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan or 9” square casserole dish.
2. In 2-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, pepper and thyme until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.