Chicken Pot Pie - cooking recipe

Ingredients

pastry for 2 crust pie
1/2 c. chopped onion
4 Tbsp. margarine or butter
1/2 c. all-purpose flour
1 tsp. salt
dash of pepper
3 c. chicken broth
3 c. cooked, cubed chicken
1/2 c. frozen peas
4 to 6 peeled, cubed potatoes
4 carrots, cubed

Preparation

Cook prepared potatoes and carrots until tender.
Drain and retain liquid for gravy.
Saute onion in butter until tender. Blend in flour and salt.
Add broth all at once and stir until thick and bubbly.
Add remaining chicken, peas, potatoes and carrots.
If needed, add more liquid from potatoes and thicken with flour (small amount of flour in cup and slowly add cold water until a paste).
Stir into hot liquid and it will not lump.
Cook pastry according to directions and serve separately or on top of pot pie.
Serves approximately 4 to 6.