Chicken Pot Pie

Filling:

1/3 cup Margarine or Butter 1/3 Cup chopped onion

1/3 cup all-purpose flour 1/2 tsp Salt

1/4 tsp Pepper 1/2 cups Chicken Broth

2/3 Cups Milk 2-3 cups veggies and chicken


Pie Crust (either homemade or store bought)


Heat oven to 425. Prepare crusts as pkg. directs. Melt Margarine over med. heat. Add onion and cook 2 min until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk until bubbly and thickened. Add chicken and veggies. Remove from heat and spoon into crust-lined pan. Top with second crust. Seal edges (slightly wet bottum crust, and then place top crust. Cut excess, and press all the away around with fingers or spoon to get a good seal) Flute edges (cover with thin strips of tinfoil to keep edges from burning.) Cut slits in the top of crust. Bake for 30-40 minutes until crust is golden. Let stand 5 minutes and serve.