Chicken Pot Pie With 2 Crusts

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/3 cup margarine or 1/3 cup butter
• 1/3 cup flour
• 1/3 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 cups cut up cooked chicken
• 1 (10 ounce) package frozen mixed vegetables
• 2 prepared pie crusts (1 top crust and 1 bottom crust)

Recipe

• 1 heat butter over low heat until melted.
• 2 blend in flour, onion, salt and pepper.
• 3 cook over low heat, stirring constantly until smooth and bubbly.
• 4 remove from heat.
• 5 stir in broth and milk.
• 6 heat to boiling; stirring constantly. boil and stir one minute.
• 7 stir in chicken and veggies. (add in 1 - 2 diced cooked potatoes if you like!).
• 8 reserve.
• 9 line pie plate with prepared bottom crust.
• 10 pour in filling.
• 11 top with top crust. cut slits in center to vent. flute edges.
• 12 cook uncovered in 425°f oven until crust is brown; approximately 30-35 minutes.