Chicken Pot Pie

1 package (10 oz) frozen peas and carrots
1/3 cup butter
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
2 Pastries for a 9 inch pie plate (I use the already made pie crusts in the refrigerated section)

Rinse frozen peas and carrots in cold water to separate; drain. Melt butter in a sauce pan. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly then remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and peas and carrots; remove from heat.

Place one pie crust in pie plate. Pour chicken mixture into pastry lined pie plate. Top chicken mixture with remaining pie crust and make slits in pie crust for breathing. Turn edges of pastry under and flute. Wrap with heavy duty foil and freeze.

When ready to use, thaw, remove foil and bake in oven at 425 degrees for 35 minutes or until golden brown. I place the pie on a cookie sheet to catch any dripping during baking.

Enjoy!