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.
