Chicken Pot Pie

[Roxy]

Chicken Pot Pie:

1 cup frozen peas

1 cup fresh carrots; cut up into tiny cubes and boiled or steamed until tender-can use frozen carrots, but, it won't be as good

1/3 cup butter

1 onion (small, chopped fine)

1/3 cup All Purpose Flour

1/2 tsp. salt

1/2 tsp. pepper

1 3/4 cups Chicken Broth

2/3 cup milk

3 cups cooked chicken (cut into 1/2" cubes)

2 pie crusts-(home-made or frozen)

Heat oven to 425 degrees. Rinse frozen peas and carrots in cold water; drain. Melt butter in 2-quart saucepan over medium heat. Stir in onion, flour, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling stirring constantly. Boil and stir one minute. Stir in chicken, peas and carrots; remove from heat.

Roll one pastry into a 12-inch circle. Ease into ungreased 9x9 square pan. Pour chicken mixture into pastry lined pan.

Roll other pastry into 12-inch circle; place over chicken mixture. Turn edges of pastry under and flute. Bake about 35 minutes or until golden brown.