Chicken Pot Pie

Ingredients:
1—12oz bag frozen peas and carrots
2-4 fully cooked diced potatoes
1/3 cup butter
1/3 cup flour
1/3 cup white or yellow onion finely chopped
1 tsp salt
½ tsp pepper
1 ¾ cup chicken broth (canned or chicken boullion)
2/3 cup milk
3 chicken breasts cooked or 2-3 cans or 1-2 pints of bottled chicken
2 pre-made pie crusts


Directions:
Bake 425˚.  Cooks in 25 minutes—serves 6
Boil chicken, set aside. 
Rinse peas and carrots in cold water. Melt butter and onions in saucepan,  Add in flour, salt, and pepper,  Mix till bubbly.
Stir in Chicken broth and milk.  Boil.  Stir constantly
Stir in chicken, peas and carrots and potatoes.

Place 1 pie crust in a 9” pie dish.
Add chicken mixture.
Place 2nd pie crust on top.
Tuck in adges and sela the crusts together.
Cut a few slits on the top of the pie.
Bake 25 minutes or until golden brown.

Can also make in big muffin tins for individual pies.

Submitted by: Susan Martineau from Natalie Hatch (Brooklyn Peifer)