Chicken Pot Pie

Chicken Pot Pie

1 pkg. deep dish pie crusts or your homemade equivalent

1/3 C margarine or butter

1/3 C chopped onion

1/3 C all purpose flour

Salt and pepper to taste

1 (14 oz) can chicken broth

1/2 C milk

2-1/2 C shredded cooked chicken or turkey

2 C frozen mixed vegetables, thawed

Heat oven 425 ° F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts. Melt margarine in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust seal edges. Cut slits in several places in top crust. Bake at 425 °F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.  You may have extra filling leftover, I save mine and use it for extra on the side.

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