Chicken Pot Pie

This is a great recipe! It is quick and easy and their is actually very little you have to cook but yet it tastes very homemade! My husband LOVES this and he is not a chicken eater. SO I hope you will give it a try. The first pic is the

inside after it has been cooked. The

2nd pic is before it goes in the oven.

1 box refrigerated pie crusts (2 crusts)

1/3 cup butter

1/3 cup diced onion

1/3 cup flour

1/2 tsp. salt and pepper

1 3/4 cup chicken stock

1/2 cup milk( I use soy and it works perfectly fine)

2 1/2 cups cooked chicken( I get the rotisserie chicken at the grocery store)

2 cups frozen veg.( I get the corn, peas, green bean, carrot combo but use whatever you like/ make sure they are mostly thawed before you put them in your pie.)

Lay one of the crusts in the bottom of a pie plate. Then melt the butter and saute the onions until tender. Then add flour and mix until smooth. Then add your broth and milk. Bring up the heat to med/high and let the sauce thicken. Once it thickens take of the heat and add salt and pepper, chicken and thawed veggies. Fold it all together and pour it over the crust in the pie plate. Then top with second crust. Take the bottom crust edge and fold over the top crust edge and pinch together so none of the filling will come out. I make mine look kind off like a braid all the way around. Then put 2 or 3 slits on the top of the pie to let the steam out. Place the pie on a cookie sheet and put in a preheated 425 degree oven for 40-50 min. After the first 20 min. cover the edges of the crust with a crust cover or tin foil so the edges wont burn. Then after it is done, let it set up a little before you cut it. Now I have never been able to cut a clean wedge out of this pie but it doesn't matter because it is sooo good!