Chicken Pot Pie

First of all, I can't believe that it has been so long since I have posted. Second, I can't believe I never posted this delicious recipe! My sweet friend Michelle shared this with me not long ago and it was easy and so incredibly yummy. My family devoured it in one sitting, not a drop left. If you are in a hurry, you can use a couple of cans of Costco's chicken breasts like I did. I hope you enjoy it as much as we did.

Chicken Pot Pie –from Micelle Yeates

1/3 cup butter
1/4 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cubed chicken
2 cups (1 can) chicken broth
1 chicken bullion cube
2/3 cup milk
10 oz. frozen veggies (or a mix of frozen veggies and fresh carrots and celery as well....boil the vegetables a bit before adding them in, so they soft)
2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, flour and slowly add broth, bullion, milk, and cook until thick.
2. Add spices, chicken, and veggies to the mixture, and pour into pie plate lined with one crust.
3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil
(if you want to) to keep them from browning too much.
4. Bake at 400 until golden brown....about 45-60 minutes.