Chicken Pot Pie with 2 Crusts

Chicken Pot Pie with 2 Crusts Ingredients

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

Instructions for Chicken Pot Pie with 2 Crusts

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.

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 30-35minutes.

Comments: This is old-fashioned, from scratch, comfort food. This has been afamily favorite for years. I like to take this to other families when theyare in need of a meal. It's always a winner. I like making it with leftoverturkey, too!

Main Ingredient: ChickenCuisine: American

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