Ingredients
3 cups frozen mixed vegetables (about 16 ounces), thawed2-1/4 cups cubed cooked chicken1 cup frozen pearl onions, thawed1 jar (4-1/2 ounces) sliced mushrooms, drained1/4 cup butter1/4 cup all-purpose flour3/4 teaspoon dried thyme1 can (14-1/2 ounces) chicken broth2 teaspoons chicken bouillon granulesDough for single-crust pie
Preparation
Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
