Chicken Pot Pie

• 1/3 c. margarine or butter
• 1/3 c. all-purpose flour
• 1/3 c. chopped onion
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 3/4 c. chicken broth
• 2/3 c. milk
• 2 c. cut-up cooked chicken
• 1 medium can Veg-All
• uncooked pie shell (top and bottom)

1. Heat margarine over low heat until melted.
2. Blend in flour, onion, salt and pepper.
3. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
4. Stir in broth and milk.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in chicken and frozen vegetables.
8. Pour into unbaked pie shell.
9. Cover filling with pie dough.
10. Roll edges under; flute.
11. Cut slits in center to allow steam to escape. Cook, uncovered, in 425u0b0 oven until crust is brown, 30 to 35 minutes.
12. Makes 6 servings.

margarine, allpurpose, onion, salt, pepper, chicken broth, milk, chicken, vegall, pie shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739051 (may not work)