Chicken Pot Pie

By TKakadelas

Ingredients

• 1 package frozen peas and carrot mix
• 1 package frozen corn
• 1/3 c. butter
• 1/3 chopped onion
• 1 3/4 c. chicken broth
• 2/3 c. milk
• 2 1/2 - 3 c. chicken cooked and cut up
• 1/3 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 2 pie crusts

Preparation

Step 1

Melt butter in a sauce pan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring occasionally until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken, 1/2 of corn, and half of other vegetables. Remove from heat. Place on pie crust in greased pie tin. Pour chicken mixture on top. Put other pie crust on top and seal edges like a normal pie. Vent for steam (poke holes in top with fork or cut slits with knife). Foil wrap edges to keep from over cooking. Bake at 425 degrees for approx 30 minutes (may be less). Just check until crust is golden brown.