Mom's Chicken Pot Pie

Ingredients

• ⅓ cup butter

• ⅓ cup chopped onion

• ⅓ cup all-purpose flour

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 ¾ cups chicken broth

• ⅔ cup milk

• 2 cups chopped cooked chicken

• 1 (14.5 oz) can peas and carrots, drained

• ½ (15 oz) can whole new potatoes, drained

• 1 (14.1 oz) package double-crust pie pastry, thawed

Directions

1. Preheat oven to 425°F (220°C).

2. Melt butter in a large skillet over medium heat. Add onion, flour, salt, and pepper; cook, stirring, until onion is translucent (about 5 minutes).

3. Stir in chicken broth and milk; bring to a boil and cook 1 minute until slightly thickened. Remove from heat and stir in chicken, peas & carrots, and potatoes.

4. Press one pie crust into a 9-inch deep-dish pie pan. Pour in chicken mixture. Cover with second crust, seal edges, and cut slits on top. Place pie on a baking sheet.

5. Bake for 30 minutes until crust is golden. Cool for 15-20 minutes before slicing.