|Refrigerated unbaked pie crust||7 1⁄2 Ounce, folded (1/2 Of A 15 Ounce Package, 1 Crust)|
|Canned minced clams||6 1⁄2 Ounce (1 Can)|
|Frozen broccoli cauliflower and carrots||16 Ounce, loosely packed (1 Package)|
|Canned mushroom stems and pieces||2 Ounce, drained (1 Can)|
|Dried minced onion||1 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Skim milk||3⁄4 Cup (12 tbs)|
|Frozen cooked shrimp||6 Ounce (1 Package)|
Lef the piecrust stand at room temperature for 20 minutes according to package directions.
Meanwhile, drain clams, reserving the liquid.
In a medium saucepan stir together the frozen vegetables, mushrooms, dried minced onion, bouillon granules, thyme, and reserved clam liquid.
Bring to boiling.
Reduce heat and simmer, covered, about 5 minutes or till vegetables are crisp-tender.
In a small mixing bowl combine milk -and cornstarch.
Stir into saucepan.
Cook and stir till thickened and bubbly.
Stir shrimp and clams into saucepan.
Transfer to a 1 1/2-quart casserole.
Place piecrust atop casserole.
Turn edges under.
Prick crust with the tines of a fork.
Bake in a 450° oven for18 to 20 minutes or till crust is golden.