Chicken Pot Pie

• 1 large onion, chopped
• 8 to 10 pieces chicken breast
• 1/2 lb. butter or margarine
• 1/2 c. flour
• 1 tsp. salt
• 1 tsp. pepper
• 1 large bag mixed frozen vegetables
• 1/2 gal. whole milk
• 1 qt. chicken broth
• 4 pkg. deep dish pie crust, thawed

1. In a 6-quart boiler, boil chicken breasts until done.
2. Remove and let cool.
3. Remove chicken from bone.
4. In another 6-quart boiler, melt butter, then add onion and cook until tender.
5. Add salt and pepper.
6. Add flour; let cook about 1 minute.
7. Pour in 1 quart chicken broth and 1/2 gallon milk.
8. Cook until it begins to thicken.
9. Add mixed vegetables and chicken.
10. Cook, uncovered, for 5 minutes.
11. Pour in 4 of the unbaked pie crusts.
12. Use the remaining pie crust to put on top.
13. Bake in a 350u0b0 oven until golden brown. Makes 4 deep dish pies.

onion, chicken breast, butter, flour, salt, pepper, vegetables, milk, chicken broth, dish pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071173 (may not work)