Prepared pie crust (unbaked)
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
1 tsp salt
¼ tsp pepper
1¾ cups chicken broth
½ cup milk
¼ cup sour cream
2½ cups shredded cooked chicken (about 3-4 breasts)
2 cups frozen peas and carrots (thawed)
Preheat oven to 425°. Prepare pie crust and place bottom crust in 9" deep-dish pan. Do not trim edges of crust.
In a large deep skillet, melt butter over medium heat. Add onion and cook for 2 minutes, stirring frequently. Stir in flour, salt, and pepper until well blended. Gradually stir in broth, milk, and sour cream, stirring frequently until mixture is bubbly and thickened.
Add chicken and mixed vegetables and allow to cook for about 1-2 minutes. Remove from heat and spoon mixture into crust-lined pie pan. Top with second crust and press edges together with a fork to seal, then trim edges. Cut 4-5 slits in top crust for venting.
Bake at 425° for 20 minutes. Remove pie and cover crust edges with strips of foil to prevent excessive browning. Return to oven and bake for another 15-20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
