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  Chicken Pot Pie    

1 Box (15 Oz) Pillsbury refrigerated pie crust (option:  try making your own.  Need two layers)
1/3 Cup butter or margarine
1/3 Cup chopped onion
1/3 Cup all-purpose flour
1/4 tsp pepper (option: try fresh ground)
1 3/4 Cups chicken broth
1/2 Cup milk
2 1/2 Cups shredded cooked chicken (option: turkey)
2 Cups frozen mixed vegetables (thawed)
1. Heat oven to 425 F.  Line 9-inch glass pie pan with one pie crust.
2. In a 2-quart saucepan, melt butter over medium heat.  Add onion and cook 2 - 3 minutes stirring frequently until tender.  Stir in flour and pepper until well blended.
  Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken (or turkey) and mixed vegetables and cook for 10 - 15 minutes over lower heat.
4. Pour mixture into crust-lined pan and top with second pie crust.  Seal edges and flute (make it look like the store-bought pie edges).  Cut slits in several place on top to vent.
5. Bakje30 - 40 minutes until top is golden brown.  During the last 15 - 20 minutes, place aluminum foil or edge foil over crust edge to prevent excessive browning.
6. Let stand 5 minutes before serving.
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