CHICKEN POT PIE
Pillsbury pie crust
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth (or turkey)
2/3 cup milk
2 cups cut up cooked chicken (or turkey)
1 10 oz package of frozen veggies
1 can sliced potatoes- cut slices into fourths
heat butter over low heat until melted, blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in broth and milk. Heat to a boil, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Pour into pie crust, put top crust on and cut slits for steam. Cook uncovered at 425 degrees for 30-35 minutes.