Chicken Pot Pie

I have a few Chicken Pot Pie Recipes that I have made and this is one that I really like.  My family loved it too.  There were no left overs after this meal and we usually always have leftovers!!

Butter, flour, onion, salt and pepper.

Added the milk and broth.

Chicken and veggies, smelled amazing!

You can make your own pie crust but I had a coupon for this one so I thought I would make my life a little easier!

Cut slits in the crust for ventilation.

Cover the edges so that they don't burn

All done!

Yummy!!  Served with Chinese salad.

Ingredients:

10 oz Frozen Peas and Carrots (I use mixed veggies)

1/3 c. Butter

1/3 c. Flour

1/3 c. Chopped Onion

1/2 t. Salt

1/4 t. Pepper

14 oz. Chicken Broth

2/3 c. Milk

2.5-3 c. Cubed Cooked Chicken

2 - 9" Pie Crust
Directions:

Heat butter over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly until mixture is bubbly, remove from heat. Stir in milk and broth and heat to boiling, stirring constantly for 1 minute. Stir in chicken and veggies.

Put Pie crust in a 9" pie pan. Pour filling in. Place top crust on. Flute edges, cut away extra crust, and cut slices in the top to release steam. Bake at 425 for 15 minutes, cover edges and cook for another 15-20 minutes until browning.