Chicken Pot Pie

• Melt and saute together in a large pot:
• 1 c. butter
• 1 c. onion, chopped
• 1 c. flour
• 1 1/2 t. salt
• 3/4 t. black pepper
• Add:
• 4 c. chicken broth
• 2 c. milk
• Boil for 1-2 minutes.
• Add:
• 6-8 c. chicken, cooked and cubed
• 16 oz. bag frozen peas and carrots

Pour mixture into a pastry lined 9″ x 13″ pan or two 9″ pie plates. Cover with a top crust. Bake at 425 degrees for 45 minutes. Cut into the crust when it comes out of the oven. Cool on the counter for at least 15 minutes before serving so that it thickens up. Even for 30 minutes is good!