Classic Pot Pie

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A good, old-fashioned comfort meal! I believe this recipe came from the pillsbury refrigerated pie crust package, but don't let that fool you. It's the best pot pie i have ever tasted and a great way to use up left-over chicken or turkey.

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Steps

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Heat oven to 425 degrees.

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Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.

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In a medium saucepan , melt margarine over medium heat.

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Add onion.

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Cook 2 minutes or until tender.

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Stir in flour , salt and pepper until well blended.

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Gradually stir in broth and milk.

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Cook , stirring constantly , until bubbly and thickened.

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Add chicken and mixed vegetables.

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Remove from heat.

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Spoon chicken mixture into crust-lined pan.

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Top with second crust and flute edges.

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Cut slits in several places for steam to vent.

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Cover edges of crust with s.

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Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.

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Let stand 5 minutes before serving.

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Ingredients

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refrigerated pie crusts, margarine, onion, flour, salt, pepper, chicken broth, milk, cooked chicken, mixed vegetables