Homemade Chicken Pot Pie

It's been chilly around here lately, and I had a left over roasted rosemary chicken in the fridge that needed a purpose. Comfort food at it's finest, this recipe was given to me in a family cookbook that was handed down to me at our wedding by my cousin Mary Beth. I've made this countless times, but the one time that is a stand out was when I made it along with Adaka one year for a few people over for George's birthday dinner. We had Chicken Pot Pie and Adaka, his two favorite dishes, one Greek the other decidely Southern. Everyone was happy. I've never had this recipe turn out bad. This picture is of our pot pie from Valentine's Day. If you were feeling awfully ambitious, you could make a crust from scratch too, but I just use publix brand crust.

CLASSIC POT PIE
1 package refrigerated or frozen pie crusts

For the filling
1/3 cup butter
1/3 cup onion
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups low sodium chicken broth
2/3 cups milk
3 cups shredded, cooked chicken
2 cups cooked frozen mixed veggies

Heat oven to 375* Prepare two pie crusts. In a medium saucepan, melt butter over med heat. Add onion and cook 2 mins or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. Cook stirring constantly, until bubbly and thickened. Add chicken and veggies. Remove from heat. Spoon chicken mixture into crust lined pie pan. Top with second crust and flute. (cut slits several places) Bake at 375* for 45 to 60 mins, checking to be sure and not burn crust. Or, until crust is golden brown. Let stand for about 15 mins before serving.