Classic Pot Pie - cooking recipe

Ingredients

1 15 oz. pkg. Pillsbury Refrigerated Pie Crusts
1/3 c. margarine or butter
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. shredded cooked chicken or turkey
2 c. frozen mixed vegetables, thawed and cooked

Preparation

Heat oven to 425 degrees.
Prepare pie crusts as directed on package for two-crust pie, using 9 inch pie pan.
Melt margarine in medium saucepan over medium heat.
Add onion; cook 2 minutes or until tender.
Add flour, salt and pepper; stir until well blended.
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Add chicken and mixed vegetables; mix well.
Remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with second crust; seal edges and flute.
Cut slits in several places in top crust.
Bake for 30 to 40 minutes or until crust is golden brown.
Let stand 5 minutes before serving.
Makes 6 servings.