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Chicken Pot Pie

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Prep Time 17 mins
Cook Time 35 mins
Course dinner
Cuisine American

Equipment

  • 1 9-inch baking dish

Ingredients
  

  • 1/2 Cup butter (1 stick)
  • 1/2 Cup all-purpose flour
  • 1/2 Cup yellow onion - chopped
  • 1/4 tsp salt and pepper
  • 1 3/4 Cups chicken broth
  • 1/2 Cup milk
  • 2 1/2 Cups cooked chicken - diced
  • 2 Cups veggies (peas and carrots - diced) fresh or frozen
  • 1 pkg Refrigerated pie crust (has two crusts)

Instructions
 

  • In 2-quart saucepan, melt butter over medium heat.
    Saute onions until cooked well.
    Stir in flour, salt and pepper.
    Cook, stirring constantly, until mixture is bubbly; remove from heat.
    Stir in broth and milk.
    Heat to boiling, stirring constantly. Boil and stir 1 minute.
    Stir in chicken and peas and carrots; remove from heat.
    Heat oven to 425°F.
    Roll 1 pie crust into 13-inch square.
    Ease into un-greased 9-inch (2-quart) glass baking dish.
    Pour chicken mixture into crust-lined dish.
    Roll out remaining pie crust.
    Cover the pie.  Cut slits to let air in during baking.  
    Bake about 35 minutes or until golden brown.