Chicken Pot Pie

Sherri Walton shared this recipe with me.  She usually buys frozen pie crust dough when making this.  But, you wouldn't have to.  

Chicken Pot Pie

Double pie crust

1/3 c. butter

1/3 c. flour

1 3/4 c. water

3/4 c. milk

1 T. onion flakes or 1/4 c. chopped onion

1 T. chicken bouillon

1/2 t. salt

1/4 t. pepper

2 c. cooked chicken diced

2 c. cooked potatoes diced

10 oz. frozen peas and carrots (2 cups)

In saucepan over medium heat make a roux with the butter and flour.  Stir in the water and milk and seasonings.  Continue to cook until thickened.  Stir in the chicken and veggies.  Pour into unbaked pie crust.  Add a top crust and cut some slits in the top for steam to escape.  Bake at 425 for 30 to 35 minutes, until golden brown.  

Corn is also a good addition.