Chicken Pot Pie

 Ingredients:

1 crust (make from scratch or buy premade)

⅓ c. butter or margarine

⅓ c. chopped onion

⅓ c. all-purpose flour

½ t. salt

¼ t. pepper

1 ¾ c. chicken broth

½ c. milk

2 ½ c. shredded cooked chicken or turkey

2 c. frozen mixed vegetables, thawed 

Directions:

1. Preheat oven to 425° F.
2. Place pie crust in an ungreased 9-inch pie plate.
3. In 2-quart saucepan, melt butter over medium heat. 
4. Add onion; cook 2 minutes, stirring frequently, until tender. 
5. Stir in flour, salt, and pepper until well blended.
6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
7. Stir in chicken and mixed vegetables until thoroughly combined. 
8. Remove from heat.
9. Spoon chicken mixture into crust-lined pie plate.
10. Place second crust over the chicken mixture. 
11. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
12. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.
13. With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
14. Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.
15. Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. 
16. Let stand 5 minutes before serving.

Note:  Cut pie crust into smaller circles and line cupcake pan to make mini chicken pot pies.