Chicken Pot Pie

Life as Mom is hosting a "Dinners for New Moms" link up today and I thought I would share the dish that was the biggest blessing to our family.  Unfortunately we are picky eaters (shame I know) but this pleased everyone!  My dear, dear friend Nancy blessed us with this meal and recipe

**This recipe makes TWO pot pies, so you can make one for your family and one for your friend!  Or freeze one and take along with the unfrozen one so that your friend can have a quick dinner in the future.

Chicken Pot Pie- Preheat oven to 425

2 10 oz frozen packages of frozen veggies (green beans, peas, carrots)
2/3 c butter (10 1/2 tbs)
2/3 c flour
2/3 cup onion finely chopped
1 tsp salt
1/2 tsp pepper
3 1/2 c chicken broth
1 1/3 c milk
5 -6 cups chicken cooked and chopped (Rotisserie chickens are great for this!)
2 pre-made pie crusts (I use Pillsbury refrigerated kind that come 2 to a box.  They are individually wrapped)

1.  Cook veggies a little bit in microwave just to soften a little and then drain if necessary-set aside
2.  Melt butter in large stock pot and then add flour, onion, salt and pepper.  Combine well
3.  Remove from heat as you add milk and broth
4.  Return to medium heat and stir until bubbles.
5.  Once it is bubbling, stir constantly for ONE minute
6.  Remove from heat and add meat and veggies.
7.  Spray pie pan and add half of chicken mixture (we do not like the crust on bottom but you could do that also if you liked.  Just buy an extra box of pie crusts)
8.  Put pie crust on top and cut several small slits
9.  TURN OVEN DOWN TO 400
10.  Bake at 400 for 35 minutes until golden brown.

Now, the cool thing about this dish is that it can be frozen and then put in the oven while still frozen.  Just pre-heat oven, then bake at 400 for 2 hours.