- PIE CRUST - Either (1) Pillsbury Pie Crust or (1) Puff Pastry crusts
- 1/3 C butter
- 1/3 C chopped onion (I usually use sweet Vidalia, but any kind will do)
- 1/3 C all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-1/2 C chicken broth/stock
- 2/3 C milk
- 1 whole Rotisserie Chicken, skinned and deboned, minus the wings, 'cause there ain't no meat on them wings!
- 1 jar of sliced mushrooms, drained
- 2 can mixed vegetables -any kind you like, or 3-4 cups cooked, fresh veggies
- Preheat to 425
- Make your roux - In a deep, large frying pan, melt butter over medium heat. Add onion; cook 2-3 minutes or until tender. Add the flour, salt and pepper, stirring constantly until well blended. Gradually add the milk and chicken stock, stirring constantly until it thickens and gets nice and bubbly.
- Add veggies, mushrooms and chicken. Mix well.
- Pour into the pie plate
- Unroll your pie crust (roll out with a rolling pin and a little flour if needed) and put on top. Fold under the crust and pinch out/flute however you like.
- Cover the edges of the pie crusts to protect from browning too much. (I use my Pampered Chef Pie Crust Shields which I would never be without, but before I had them I just used foil around the edges. I leave the shields on for the entire baking time and they always come out perfect.)
- Cut a few vents on top.
- Whisk an egg and lightly paint the crusts to give them a nice golden, glisten-y look when they're done.
- Bake 35-40 minutes.
I let the pie rest for 20-30 minutes before serving. Since I do not use bottom crusts anymore,
I use a large spoon for dishing it onto plates.