Chicken Pot Pie

(from Jill - from Michelle)

1/3 cup butter
1/4 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cubed chicken [I boiled the chicken, then cut them up... and so did Jill]
2 cups (1 can) chicken broth
1 chicken boullion cube
2/3 cup milk
10 oz. frozen veggies (or a mix of frozen veggies and fresh carrots and celery as well....boil the vegetables a bit before adding them in, so they soft)
2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, flour and slowly add broth, boullion, milk, and cook until thick.
2. Add spices, chicken, and veggies to the mixture, and pour into pie plate lined with one crust.
3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil (if you want to) to keep them from browning too much. [I didn't use the foil - and it turned out perfectly golden brown and crispy.]
4. Bake at 400 until golden brown - about 45-60 minutes.


Someday I will get myself a pie pan. Never had one... might just need one! :O)

I'm sorry there are not pictures right now... my batteries are charging. The pot pie pics might be uploaded with the Europe pics! haha.