Chicken Pot Pie Recipe

Ingredients

refrigerated piecrust dough (two crusts)
1/3 cup butter
1/3 cup onions
1/2 cup flour
salt and pepper to taste
1/2 cup milk
1 3/4 cups (14 oz can) chicken broth
2 1/2 cups cooked chicken breasts, chopped
2 cups frozen mixed vegetables
1-2 small potatoes, cut into pieces (incorporate into the vegetables to make the 2 cups)

Preparation

Step 1

Line 9" pie plate with one of the piecrusts.

Melt butter in saucepan on medium heat and saute onions for 1-2 minutes. Add flour and seasonings to make a paste. Add milk and chicken broth and stir out lumps.

While continually stirring, add vegetables and chicken and cook until sauce has thickened.

Spread filling into piecrust and cover with remaining pie crust. Fold over edges and flute around the edges. Cut 3-4 vents in top of crust.

Cover edges with tin foil and bake in 425 degree oven for 30-40 minutes until crust is golden brown. Remove foil around outer crust for the last 15 minutes of baking time