Chicken Pot Pie

Up till now, I've been too scared to make anything like this! I am not good at crusts, and I can just see the whole thing falling apart in my head. BUT... once again, Annie has come to the rescue. I've made it on 4 different occasions now, and it hasn't failed me yet. Ask me if I care about using a store-bought crust!?!?!?

Chicken Pot Pie

1/3 C butter

1/3 C flour

1/3 C chopped onion

1/2 tsp. salt

1/4 tsp. pepper

2/3 C milk

3/4 C chicken broth

1 C frozen peas

1 C frozen corn

2 C cooked chicken, chopped

2 C carrots, diced

2 packed pie crusts

**optional: cooked, diced potatoes; broccoli, etc.

Preheat oven to 425. Make a roux (thick, white paste) with butter, flour, onion, salt and pepper. When it sticks together, take off heat and stir in milk and chicken broth, using whisk to keep it from clumping. Heat to a boil, stirring constantly (really watch this, or it WILL burn). Add peas, corn, carrots and chicken; pour mixture into pie shell. Top with other crust, pinching sides together--or use fork and press down to seal. Bake for 30-35 minutes, or until top crust is nice and brown.