Chicken Pot Pie - cooking recipe

Ingredients

1 (15 oz.) pkg. Pillsbury refrigerated pie crust
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
2 1/2 to 3 c. cubed or cut up cooked chicken or turkey
2 c. frozen mixed vegetables (can be thawed or fresh)
1/3 c. butter or margarine

Preparation

Preheat oven to 450\u00b0. Prepare pie crust as directed on package using a 9-inch pie pan and place bottom crust in pie plate. Set aside. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. Cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with 2nd crust and flute. Bake at 425\u00b0 for 45 minutes or until crust is golden brown. Let stand 5 minutes before serving.