classic pot pie

By momofsixplus1

Ingredients

• crust
• 1 (15oz) pkg pillsbury refrigerated pie crusts
• ------------------------------------------------
• filling
• 1/3 cup margarine or butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups chicken broth
• 2/3 cup milk
• 2 1/2-3 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables, thawed

Preparation

Step 1

heat oven to 425. prepare pie crusts as directed on package for two-crust pie using 9 inch pie pan.

melt margarine in medium saucepan over medium heat. add onion, cook 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 and flute. cut slits in several places in top crust.

bake 425 for 30-40 minutes or until crust is golden brown. let stand 5 minutes before serving.