Chicken Pot Pie - Katie Burgess

• 1 box (15 oz.) Pillsbury refrigerated pie crusts, softened
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 14oz. chicken broth
• 1/2 cup milk
• 2.5 cups shredded cooked chicken
• 2 cups frozen vegaetables

1. Heat oven to 425.
2. In 2qt saucepan, melt butter over med heat.
3. Add onion and cook 2 min. until tender.
4. Stir in flour, salt, and pepper.
5. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Remove from heat.
6. Spoon chicken mixture into crust-lined pie dish (9-in).
7. Top with 2nd pie crust, seal edges, and flute.
8. Cut slits in top of pie crust.
9. Bake 30-40 minutes until golden brown.

refrigerated pie crusts, butter, onion, flour, salt, pepper, chicken broth, milk, chicken, frozen vegaetables

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-katie-burgess-50038160 (may not work)