Recipe from the desk of Joan Hogate

MAKES: 8-10 Servings
TOTAL TIME: 45 minutes


  • 1/3 cup of butter
  • 1/3 cup of chopped onion
  • 1/3 cup of flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cup of chicken broth
  • 1/2 cup of milk
  • 2 1/2 cup of shredded chicken
  • 2 cups of frozen mixed vegetables


  1. Preheat the oven to 425. Prepare pie crusts by pacing the bottom into a baking dish.
  2. Melt butter on low heat, add onion. Cook until tender. Slowly stir in flour, salt, and pepper. Stir constantly, and keep the heat on low.
  3. Gradually add broth and milk, alternating between them. Cook until bubbly.
  4. Add chicken and veggies. Allow to cook for a few minutes so it gets hot. Add to pie dish. Cover with the other crust, flute edges, and cut slits into the top of the crust.
  5. Bake 30-40 minutes, during the last 10 minutes, cover the edges of the pie to prevent burning (I cut a hole in a piece of tin foil). Allow to cool for 5-10 minutes.

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