Classic Chicken Pot pie

Prep time:25 minutes

Total time: 1 hr. 5 minutes

Makes: 6 servings

Ingredients

Crust:

1 box pillsbury refrigerated pie crusts. softened as directed on box

Filling

1/3 cup of margarine *i used margarine

1/2 cup chopped onion * i used onion powder
1/3 cup all-purpose flour
1/2 tsp. salt

1/4 tsp. pepper

1 3/4 cups progresso chicken borth from 32 oz. carton

1/3 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups of frozen veggies* i did 1 cup of corn and 1 cup of peas

Directions

Heat over to 425 degrees F. Make pie crusts as directed on box for two-crust using a 9 inch pie pan.
In 2 qt. saucepain, let butter over med. heat. Add onion, cook 2 minutes. Stirring freqenttly, until tender. Stir in flour, salt and pepper until well blended.* make sure you have this stuff pre measured because if you dont it will burn

Stir in chicken and mixed veggies. 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 gold 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.

Looking for a little something to add to your pot pie try added small cut up potatoes or have a side of corn muffins.