Chicken Pot Pie - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen peas and carrots
1/3 c. margarine or butter
1/3 c. all-purpose flour
1/3 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 to 3 c. cut up cooked chicken or turkey
pastry for 9-inch two-crust pie

Preparation

Rinse frozen peas and carrots in cold water to separate; drain.
Heat margarine in 2-quart saucepan over medium heat until melted.
Stir in flour, onion, 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 vegetables.
Heat oven to 425\u00b0.
Prepare pastry.
Roll two-thirds of the pastry into 13-inch square.
Ease into ungreased square pan, 9 x 9 x 2-inches.
Pour chicken mixture into pastry-lined pan.
Roll remaining pastry into 11-inch square.
Place square over filling.
Turn edges under and flute.
(You can cut designs with cookie cutters from remaining pastry and place on top of crust!)
Bake about 35 minutes or until golden brown.