Directions
Cook vegetables until tender. Set aside. In a saucepan, melt butter. Stir in flour, salt and pepper until well blended. Gradually stir in water, milk and bouillon. Bring to a boil stirring constantly and boil for 2 minutes. (It should be like gravy). Remove from heat. Stir in chicken and vegetables. Put bottom crust into pie pan. Pour filling into crust. Place 2nd crust over filling. Trim, seal and flute edges. Cut slits in the top of the crust.
Bake at 425 degrees for 30-35 minutes or until the crust is golden brown and filling is bubbly. You may want to shield the edges after the first 15 minutes to avoid over browning.
Cook vegetables until tender. Set aside. In a saucepan, melt butter. Stir in flour, salt and pepper until well blended. Gradually stir in water, milk and bouillon. Bring to a boil stirring constantly and boil for 2 minutes. (It should be like gravy). Remove from heat. Stir in chicken and vegetables. Put bottom crust into pie pan. Pour filling into crust. Place 2nd crust over filling. Trim, seal and flute edges. Cut slits in the top of the crust.
Bake at 425 degrees for 30-35 minutes or until the crust is golden brown and filling is bubbly. You may want to shield the edges after the first 15 minutes to avoid over browning.
