Yummy

Last night Frank was treated to a homemade chicken pot pie, made by yours truly! I've always wanted to know how to make one of these (I know, that sounds silly because it's super-easy), and yesterday I finally tried. Here's how I did it:

Crust
1 box refrigerated pie crusts, softened as directed on box

Filling
1/3 cup butter
1/2 a chopped onion (I used a sweet onion)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken (I used a rotisserie chicken from the grocery store)
2 cup frozen mixed vegetables, thawed

DIRECTIONS

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Here's the result:

No, unfortunately that's not a picture of the one I made, but it did look just like that. Swear. Even Frank was impressed. This one's definitely going into the recipe arsenal... only took about 20 minutes to prepare and then the cooking time. Great for a quick weeknight meal.