Ingredients:
Crust:
one refrigerated pie crust (Pillsbury)
1 egg, beaten
Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Directions
Heat oven to 375°F.
In a 9 inch cast iron skillet, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat.
Unroll the pastry in a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the chicken mixture,egg side up, gently pressing the edges around the inside of the skillet. Bake until golden brown, 30-35 minutes. Let stand 5 minutes before serving.