Chicken Pot Pie:

1 pkg. frozen peas and carrots (or any veggie mixture)
1/3 c margarine or butter
1/3 c all-purpose flour
1/3 c chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ c chicken broth
2/3 c milk
2 ½ to 3 c cut-up cooked chicken
Pastry for 9 inch two crust pie (I use vinegar crust recipe)

Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2 qt. sauce pan over medium heat until melted. Stir in flour, onion, 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 1 minute. Stir in chicken and veggies. Heat oven 425. Prepare pastry. Roll two thirds of pastry into 13” square. Ease into ungreased square pan, 9x9x2”. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11” square. Cut out designs with cookie cutter. Place square over filling. Turn edges under and flute. Bake about 35 min or until golden brown.

1 pkg. frozen peas and carrots (or any veggie mixture)
1/3 c margarine or butter
1/3 c all-purpose flour
1/3 c chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ c chicken broth
2/3 c milk
2 ½ to 3 c cut-up cooked chicken
Pastry for 9 inch two crust pie (I use vinegar crust recipe)

Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2 qt. sauce pan over medium heat until melted. Stir in flour, onion, 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 1 minute. Stir in chicken and veggies. Heat oven 425. Prepare pastry. Roll two thirds of pastry into 13” square. Ease into ungreased square pan, 9x9x2”. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11” square. Cut out designs with cookie cutter. Place square over filling. Turn edges under and flute. Bake about 35 min or until golden brown.