Chicken Pot Pie

I LOVE chicken pot pie and have wanted to make my own for a long time. I finally found a recipe and tried it out... SUCCESS!

Crust

1 box refrigerated pie crusts, softened as directed on box

Filling

1/3cup butter or margarine
1/3cup chopped onion
1/3cup all-purpose flour
1/2teaspoon salt
1/4teaspoon pepper
1 3/4cups chicken broth
1/2cup milk
2 1/2cups shredded cooked chicken (You could use turkey, but then it wouldn't be "Chicken Pot Pie"... I'm just sayin'...)
2cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

FYI - 15 points for 1/6 of the pie. Not a bad deal considering that a) 1/8 is PLENTY filling and b) it's a complete meal in one dish!

ENJOY!!