Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories906.9 kcal (45%)
Total Fat53.6 g (77%)
Carbs49.9 g (19%)
Sugars3.8 g (4%)
Protein53.7 g (107%)
Sodium1123.5 mg (56%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Crust
Filling
Instructions
Step 1
Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
OvenPreheatStep 2
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
Step 3
Stir in flour, salt and pepper until well blended.
Step 4
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Step 5
Stir in chicken and mixed vegetables. Remove from heat.
Step 6
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Step 7
Bake 30 to 40 minutes or until crust is golden brown.
Tips
Step 8
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
