Chicken Pot Pie

By TMaloy

Ingredients

• Filling:
• 1 pkg. Pillsbury refrig. pie crusts (15 oz.)
• 1/3 cup margarine
• 1/3 cup chopped onion
• 1/3 cup all purpose flour
• 1/2 t. salt
• 1/4 t. pepper
• 1 & 1/2 cup chicken broth
• 2/3 cup milk
• 2 1/2 - 3 cups shredded chicken
• 2 cups frozen mixed vegetables, thawed

Preparation

Step 1

Melt margarine in medium saucepan over medium heat. Add onion; cook 2 min. or until tender. Add flour, salt, pepper and stir until well blended. Gradually stir in broth and milk, cooking and stirring until well blended and thickened. Add chicken and mixed vegetables. Mix well. Remove from heat. Place one crust in bottom of 8-9 " pie dish.
Spoon chicken mixture into crust lined pan. Top with 2nd crust; seal edges and flute. Bake at 425 30-40 min. or until crust is golden brown. Let stand 5 min. before serving. Cover pie crust edge after 15 min. of baking with foil to prevent burning.