Ashleigh Evans, 30, Grand Rapids, Mich."This combo of vegetables is my family's favorite, but you can toss in whatever you have."

Recipe by MyRecipes October 2014


Kat Teutsch; Styling: Gerri Williams for James Reps

Recipe Summary

10 mins
45 mins
55 mins
Serves: 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Melt 2 Tbsp. butter in a 9-inch ovenproof skillet over medium heat. Sauté mushrooms until golden, about 8 minutes. Remove to a bowl.

  • Melt other 2 Tbsp. butter in skillet. Add onion; sauté 2 minutes. Sprinkle in flour. Cook, whisking, until golden, about 2 minutes. Whisk in broth, then milk. Bring to a simmer. Cook, whisking, until sauce coats back of a spoon, about 2 minutes. Season with salt and pepper.

  • Stir in mushrooms, vegetables and chicken. Remove from heat. Place crust on top; cut 2 vents in it. Beat egg with 1 Tbsp. water; brush crust. Bake until browned, 25 to 30 minutes.

Nutrition Facts

430 calories; fat 22g; saturated fat 10g; protein 28g; carbohydrates 29g; fiber 2g; cholesterol 117mg; sodium 691mg.