Directions for Crust

1. Heat oven to 425°F.
2. Place one pie crust round in the center of your  9-inch glass pie pan, crimping the edges
3. Cut a piece of parchment paper in the shape of a circle slightly larger than the bottom diameter of your pie plate and place in the bottom of your crust
4. Fill with dry beans or ceramic pie weights. By weighing down the pie crust as you bake it, this will prevent the bottom from puffing up.  Yes you will see pinon's in my image as I didn't have beans and I'm from New Mexico :)
   
5. Partially bake your bottom crust at 425 degrees for 7-8 minutes
6. Let cool 5 - 10 minutes

1. In 2-quart saucepan or deep skillet, melt butter over medium heat
2. Add flour, salt and pepper and wisk until smooth
3. Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened
4. Stir in chicken, bacon and mixed vegetable
5. Remove from heat
6. Spoon chicken mixture into crust-lined pan.
7. Top with second crust.
8. Seal edge and flute.
9. Cut slits in several places in top crust.
10. During the first 15 to 20 minutes of baking, cover crust edge foil to prevent excessive browning.  Before preparing the 1st crust, I turn my pie pan over on a square of foil.  I trace around the pan for size.  Then fold foil in half and using scissors, cut a half circle about 1 inch inside your line. (see image) I also cover the edges in the beginning.  This makes it easier to reach in and remove the foil than to try to place foil over your pie while it's cooking.
    
11. Bake 30 to 40 minutes or until crust is golden brown. 
12. Let stand 10 - 15 minutes before serving.