Chicken Pot Pie

Ingredients

• 1 cup Chopped Onion
• 12 Tablespoons Butter Or Margarine
• 1 cup All-purpose Flour
• 2 teaspoons Salt
• 3 cups Chicken Broth
• 3 cups Milk
• 6 cups Cubed Cooked Chicken
• 48 ounces, weight Frozen Mixed Vegetables (family Size Bag + Half A Usual One)
• 2 whole Pie Crusts, Rolled Out To Fit Top Of 9 X 13 Pan

Preparation Instructions

Cook the onion in the butter over medium heat until tender, but not brown. Then blend in the flour and salt. Add broth and milk together all at once. Cook and stir till thick and bubbly.

Add remaining ingredients (except the pie crust). Heat till bubbly.

Pour into two 9 x 13 pans and cover the tops with the pie crusts. Cook at 375F for forty minutes.

Let it rest for a few minutes after you remove from the oven. And then serve! Pickled beets go well with this.