Chicken Pot Pie

Ingredients

1 preformed pie shell
1 pie crust for top
2 boneless, skinless chicken breast
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1 tsp salt
1/3 tsp pepper
1 1/2 cups chicken broth
1/2 cup milk
2 cups mixed vegetables

Directions

Boil chicken breasts until tender. Cool and cube. Heat oven to 425 degrees. In sauce pan, melt butter over medium heat. Add onions, and cook until tender, about two minutes. Stir in flour, salt, and pepper. Cook stirring constantly until mixture is bubbly. Remove from heat and stir in milk and broth. Return to heat, and bring to boil, stirring constantly. Cook and stir for one minute. Stir in chicken and vegetables, and remove from heat. Spoon chicken filling into preformed pie crust. Moisten edge with water, and place second crust over top. Flute and trim edge. Cut several slits in top crust. Bake at 425 degrees for 35 to 40 minutes or until crust is golden brown.


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