Chicken Pot Pie - cooking recipe

Ingredients

pastry for 2-crust pie
1 Tbsp. dried onion
6 Tbsp. butter
1/2 c. flour
1 tsp. salt
1 c. milk
2 c. boiling water
1 Tbsp. instant chicken bouillon granules
3 c. cubed, cooked chicken
1/2 (10 oz.) pkg. frozen peas and carrots, thawed and drained

Preparation

Preheat oven to 425\u00b0.
Prepare crust.
Fit bottom crust into pie pan.
Prepare bouillon broth by dissolving granules in 2 cups boiling water.
Melt butter; blend in flour and salt.
Allow to bubble slowly about 30 seconds.
Add broth and milk gradually. Cook and stir until thick and bubbly.
Add remaining ingredients. Heat until bubbly.
Pour into pastry crust.
Put on the top crust. Seal and flute the edge.
Cover edge with aluminum foil, dull side down.
Bake uncovered in 425\u00b0 oven until golden brown, 30 to 35 minutes.