Chicken Pot Pie -Revamped

I'm publishing this now, because I need access to this recipe on the fly! I make this all the time!

Chicken Pot Pie

Ingredients

1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/3 tsp salt
1/4 tsp pepper
1- 14 oz can chicken broth
1/2 cup milk

2 recipes basic pie dough
1 pkg. California blend frozen vegetables, thawed--any other veggies just sitting around
2 breasts chicken, cooked and shredded or cubed.


Preheat oven to 400 degrees. Roll out one pie crust and line in 9 inch pie pan. In 2 quart saucepan, melt the butter over medium heat. Add onion and cook about 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in the chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate. Roll out second pie crust (or cut into strips for a lattice top) and place the second crust on top. Seal edge and flute. Cover crust edge with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 45-60 minutes or until crust is golden brown. Let stand 15-20 minutes before serving.