Chicken Pot Pies

• 1/3 c. butter
• 1/3 c. flour
• 2/3 c. milk
• 1/3 c. finely chopped onion
• 2 c. cubed chicken meat (boneless)
• Pillsbury pie crust
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can chicken broth
• 5 diced potatoes
• 1 (10 oz.) pkg. frozen mixed vegetables

1. Preheat oven to 425u0b0.
2. Place Pillsbury pie crust bottom in Corning Ware pot and put aside.
3. Saute butter and chopped onion. Add flour and seasonings until soft.
4. Add broth and milk until sauce thickens.
5. Take off heat.
6. Put potatoes in microwave bowl and heat until potatoes are soft.
7. Add potatoes and chicken into sauce.
8. Put on low on stove until chicken is done.
9. Add frozen vegetables.
10. Pour mixture into a Pillsbury pie crust.
11. Put pie crust lid on.
12. Bake in a 425u0b0 oven for 40 minutes.

butter, flour, milk, onion, chicken meat, pie crust, salt, pepper, chicken broth, potatoes, frozen mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993233 (may not work)