Chicken Pot Pie

This recipe is the result of having a pie crust in my fridge that I needed to get rid of. You can also make it with your own pie crust if you are ambitious enough to make one. It comes from the Betty Crocker cookbook.

You will need:

1 or 2 refrigerated pie crusts (depends whether you want a top and bottom crust or just a top crust)

1 pkg (10 oz.) frozen peas and carrots

1/3 cup margarine or butter (you can use as little as 3 tablespoons for a lighter version)

1/3 cup flour
1/3 cup chopped onion

1/2 tsp salt

1/4 tsp pepper

1 3/4 cups chicken broth
2/3 cup milk

2 1/2 to 3 cups cut-up cooked chicken or turkey

1. Rinse frozen peas and carrots in cold water to separate; drain.

2. Melt margarine 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 degrees.

4. Grease pie plate and pour in the chicken mixture. (Or if you want two crusts, place bottom crust in plate and pour mixture on top.)

5. Unroll pie crust and cut out designs with 1-inch cookie cutter. Place crust over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.

6. Bake about 35 minutes or until golden brown.

What I like about this recipe is there is not much work involved and you can cook and freeze the chicken in advance for a really quick and easy prep job. And it passes the most important taste test...