Chicken Pot Pie

So easy and so good.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 (10 ounce) package  frozen peas and carrots
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄3 all-purpose 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 1⁄2-3  cups  cut-up chicken or 2 1⁄2-3  cups turkey
• 1 (15 ounce) package  refrigerated pie crusts

Directions

1. Heat oven to 425°F.
2. Rinse frozen peas and carrots in cold water to separate; drain.
3. Melt butter in 2-quart saucepan over medium heat.
4. Stir in flour, onion, salt and pepper.
5. Cook, stirring constantly, until mixture is bubbly; remove from heat.
6. Stir in broth and milk.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in chicken and peas and carrots; remove from heat.
10. Roll one pastry to 12-inch circle.
11. Place in ungreased 9x9x2-inch pan.
12. Pour chicken mixture into pastry-lined pan.
13. Place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture.
14. Turn edges of pastry under and flute.
15. Bake about 35 minutes or until golden brown.