Chicken Pot Pie

This is one of my favorite things to eat of all time!

1 pkg (10 oz) frozen peas and carrots

1/3 C butter

1/3 C flour

1/3 C chopped onion

1/2 tsp salt

1/4 tsp pepper

1 3/4  C chicken broth

2/3 C milk

2 1/2 - 3 C cut up pre-cooked chicken or turkey

Pastry for 9"  2 - crust pie

Rinse frozen peas and carrots in cold water to separate; drain.  Heat butter in 2 quart saucepan over medium heat until melted.  Stir in flour, onion, salt, and pepper.  Cook stirring constantly with wire whisk until mixture is bubbly, remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 min.  Stir in chicken and vegetables.  Heat oven to 425.  Follow pastry directions. Spread on pastry in bottom of pan.  Pour chicken mixture into pastry-lined pan. Put second pastry on top of mixture.  Trim edges and flute.  Bake 35 minutes until golden brown.

Tips: Don't over-fill your crust!  There might be a little bit of filling left over, just discard it.  I like to use Pillsbury crusts.  There's a good chance the pie will "leak" little bit while cooking, so I put my glass pie dishes on a foil-lined metal baking sheet (no difference in cooking time).  Mom pokes fork holes in her top crust while I like to score a few little half moons into mine, but either way make sure to vent it.