Chicken Pot Pie

Ingredients

• 2 (9in) unbaked pie crusts
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¾ cups chicken broth
• ⅔ cup milk
• 2 or 3 sticks of sliced celery
• 2 sliced carrots
• a sliced potato
• bunch of corn
• bunch of peas
• some green beans
• 1 pound cubed cooked chicken breast

Directions

1. Heat butter in large saucepan over medium heat; cook and stir onion until soft.
2. Add flour, broth, salt, black pepper; stir until coated.
3. Add milk; stir constantly.
4. Bring mixture to a simmer over medium-low heat while it thickens.
5. Add the rest of the veggies.
6. Fill pie crust with everything and cover with the remaining pie crust.
7. Seal the edges of the pie and cut slits into the top crust.
8. Bake at 425° for 30-35 minutes until crust is golden brown and filling is bubbling.
9. Cool for 10 minutes before serving.