Chicken Pot Pie

What you Need:
10 oz. frozen peas and carrots (I use frozen peas and then just chop up a fresh carrot or two)
1/3 cup butter or margarine
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
Pastry for a two-crust pie

What to Do:
Rinse frozen veggies in cold water to separate; drain.
In saucepan, melt butter 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 veggies; remove from heat.
Heat oven to 425 degrees.
Make pastry. Roll two-thirds of the pastry dough into 13 inch square. Ease into ungreased 9 inch square pan. Pour chicken mixture into pastry-lined pan.
Roll remaining pastry into 11 inch square. Place square over chicken mixtrue. Turn edges of pastry under and pinch to seal. Use a sharp knife to cut vents in the top of the crust.
Bake about 35 minutes or until golden brown.

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