Chicken Pot Pie

Chicken Pot Pie

1 package frozen peas & carrots (10 oz)
1/3 cup butter or stick margarine
1/3 cup flour
1/3 cup chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ cups chicken broth
2/3 cup milk
2 ½- 3 cups cooked chicken or turkey
Pastry for 9 inch Two-Crust pie

1. Rinse frozen peas and carrots in cold water to separate; drain.
2. Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3. Heat oven to 425*
4. Make pastry. Roll two-thirds of the pastry into 13 inch square. Ease into ungreased pan, 9x9x2 inches. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry into 11 inch square. Cut out designs. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

To Freeze:  Follow steps 1-5 as directed, cover, and freeze.  Thaw and bake as directed, or cook frozen pie for about 1 1/2 hours.   (I usually double the recipe when I make it and cook one that night and freeze one for later).