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1
Preheat oven to 425F.
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2
Prepare pie crust as directed on the package for a filled pie.
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3
In a large saucepan melt the butter over medium heat, add the onion and cook for 2 minutes.
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4
Stir in flour, salt, and pepper.
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5
Gradually stir in the broth and cream, stirring until bubbling and thickened.
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6
Stir in chicken and veggies and remove from heat.
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7
Spoon into the pie plate that has the bottom crust in place.
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8
Top with second crust, seal edges and flute and cut slits into the top.
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9
Brush the top with egg wash (the egg mixed with water) and sprinkle with a dash of salt.
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10
Bake 30 to 40 minutes until golden brown.
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11
During the last 15 minutes cover the edges of the crust with some aluminum foil so they dont get too brown.
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12
Let cool for 5 to 8 minutes and serve.
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13
* If using frozen vegetables make sure you bring them to room temperature before you start cooking, you can easily put them into a bowl with hot water to quickly warm them before using.
