Homemade Chicken Pot Pie

Filling:

• 1/3 cup butter
• 1/3 cup onion(chopped)
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 2 3/4 cups cooked and shredded chicken
• 2 cups frozen mixed veggies (thawed)

Crust:

• 1 box of refrigerated pie crust
  (follow instructions on box)

Melt butter in a large pot and add onions.Cook the onions for a few minutes until they become translucent.

Sprinkle in flour,salt and pepper and blend it well with a fork or a whisk to break up lumps.Slowly stir in the milk and broth until it is thick and bubbles.

Place the chicken that you have already cooked and the veggies into the hot mixture and pour into the pie shell. Top with the second shell and crimp the edges or press them with a fork.

Cut slits in the top crust to allow for steam to escape as the pie bakes.

Place into a preheated 425 degree oven and bake for 20 minutes. Remove from the oven and cover the pie edges with
foil and place back in the oven for an additional 20 minutes. Cool slightly and serve.

*Tip:There are several ways to prepare the chicken for this recipe. You can boil it a day or two before and store it in the fridge. You can roast it for a separate meal and use the leftovers or purchase a roasted chicken from the grocery store.

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