- 1 (15 ounce) package refrigerated pie crusts (2 pie crusts)
- 1/3 cup olive oil
- 1/3 cup finely diced onion
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups chicken broth
- 3/4 cup LACTAID® Reduced Fat Milk
- 1/2 cup carrots, cut into 1/2-inch dice
- 1/2 cup parsnips, cut into 1/2-inch dice
- 2 cups sweet potatoes, cut into 1/2-inch dice
- 2 cups butternut squash, cut into 1/2-inch dice
- 2 cups shredded cooked chicken
- Preheat the oven to 425 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft.
- Stir in flour, salt and pepper and cook briefly.
- Whisk in chicken broth and LACTAID(R) Milk, stirring until you reach a simmer.
- Add the vegetables and cook until they become slightly soft, stirring frequently for about 10 minutes. Add chicken and set aside.
- Unroll 1 pie crust and place in a 9-inch glass pie pan.
- Pour mixture into crust-lined pan. Top with the second crust and seal edges. Cut several slits into the top of the dough with a sharp knife. Place foil around the outer crust to prevent burning.
- Bake for 45 minutes. Remove foil from edges and bake for an additional 10 minutes. Allow pie to rest for at least 10 minutes before serving.