Chicken Pot Pie- adapted by MJ. This is a tasty dish for an easy supper.

Ingredients:

The crust:
2 pie crusts (the pre-made refrigerated kind - softened to room temperature)
The filling:
3 pieces (halves) or 2 1/2 cups boneless skinless chicken breasts - poached until done and cut up and shredded into nice bite size pieces.
1 - 12 oz. package frozen vegetable mix (like Green Giant Steamers)
1/3 cup butter
1/3 cup diced onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/2 cup milk

1. Preheat oven to 425 degrees. Line a 9 inch pie plate with one of the crusts.

2. Melt butter in a 2 quart sauce pan. Add onion and stir until onions are tender. Add the flour, salt, and pepper and stir until mixed. Ass the broth and milk gradually, stirring until mixture is bubbly and is thickening. Stir in the chicken and vegetables. Remove from heat.

3. Add the chicken mixture to the pie crust - top with the second crust. Seal the edges and cut slits (vents) in the top crust.

4. Bake for 30 - 40 minutes until crust is golden brown. You can cover the edges with aluminum foil during the last 10 minutes of baking to keep the edge from getting too brown.

Serves 4 - 6 people.

Editors Tip - for a little more color, add some pimiento strips. We made this recipe, served with a salad and dinner rolls for company - it is more than enough for four people. It could serve 6 reasonably.