Chicken Pot Pie

By bakeroy

Ingredients

• 1 cup Chopped Onion
• 12 Tablespoons Butter Or Margarine
• 1 cup All-purpose Flour
• 2 teaspoons Salt
• 3 cups Chicken Broth
• 3 cups Milk
• 6 cups Cubed Cooked Chicken
• 2 whole Pie Crusts, Rolled Out To Fit Top Of 9 X 13 Pan
• 48 ounces Mixed Vegetables

Preparation

Step 1

Cook the onion in the butter until tender, but not brown. Blend in the flour and salt. Add broth and milk together all at once. Cook and stir till thick and bubbly.
Add remaining ingredients (except the pie crust). Heat till bubbly.
Pour into two 9 x 13 pans and cover the tops with the pie crusts. Cook at 375F for forty minutes.