Chicken Pot Pie

1/4 cup butter
1/4 cup flour
1 small onion finely
4 chicken thighs or 2 chicken breast
1 large can mixed veggies (drained)
2 pie crust
Salt and pepper to taste

Saute onions in about 1 Tablespoon butter. Take out
of skillet and place in another container off to the side.
Clean skillet to put butter and flour in and mix together
until smooth on low heat. Cook chicken in a boiler
covered in water until done. Let cool enough to then
cut into 1 inch squares. Add chicken, onions, mixed
veggies into flour and butter mixture. Lightly stir to mix
together. Add about 1/4 cup of broth and mix into the
mixture to put in pie crust. Season to taste. Thaw out
ahead to time the pie crust. Take a fork and poke
tiny holes through bottom of one of the crust. Place
the entire mixture of veggies into the crust. This is the
fun part. Take the other pie crust and gently remove
from the pan and place it on top of the crust with
mixture in it. Take your hands and gently connect the
crust together at the top. Place about 3 slits into the
top crust. Back at 350 degrees for 30 to 40 minutes.
It may take a little longer. Make sure crust is nice and
golden brown.

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