Chicken Pot Pie

This is one of my husband's favorite dinners.  So I figured what better recipe to be my first blog post!  This pot pie is much easier to make than it looks.  Plus it still tastes great microwaved the next day!

Chicken Pot Pie
* adapted from Pillsbury.com

 Ingredients:

1 box (15oz) refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 chicken broth
1/2 cup milk
2 1/2 cups cut into small pieces cooked chicken. (I use two large chicken breasts)
2 cups frozen mixed vegetables, thawed

Directions:
1.  Heat oven to 425F.  Place one pie crust in bottom of glass pie pan.  Press into bottom and up along sides.
2.  In 2-quart saucepan melt butter over medium heat.  Add onion, cook 2 minutes, stirring frequently, until onion is tender.
3.  Stir in flour, salt and pepper until well blended.
4.  Gradually stir in milk and broth cooking and stirring, until thick and bubbly.
5. Stir in chicken and veggies, remove from heat.  Spoon mixture into crust lined pan.
6.  Top with second crust, seal edge.  Cut slits in top of crust to vent.
7.  Bake 30-40 minutes or until crust in golden brown.  During last 15-20 minutes of baking, cover edges with strips of foil to prevent excessive browning.  Let stand 5 minutes before serving.

Notes:
-To seal the pie crust press the tines of a fork into the edge.  Make sure to overlap.
-Until you get the hang of sealing the pie it is a good idea to put a piece of foil or a baking sheet on the rack below your pie to catch drips.