Chicken Pot Pie (Easy)

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Adapted from Betty Crocker

• 1/3 cup butter (I use 1/4 cup)
• 1/3 cup All Purpose flour 
• 1/3 cup chopped onion 
• 1/2 teaspoon table salt (I use 1 teaspoon)
• 1/4 teaspoon pepper 
• 1 ¾ cups chicken broth 
• 2/3 cup milk 
• 2 ½- 3 cups cut-up cooked chicken or turkey 
• 1 (10 oz) bag frozen peas and carrots 
• 1 (14.1 oz) box refrigerated Pie Crusts (2 Count), softened as directed on box

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• Set oven rack to center position and heat to 425°F.
• Roll 1 pie crust into 13-inch square and place onto a 9-inch (2-quart) glass baking dish. Set aside.
• In 2-quart saucepan, melt butter over medium heat. Add onion and cook until translucent.
• Stir in flour, salt, and pepper. Cook, stirring constantly with whisk, until mixture bubbles.
• Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in chicken, and peas and carrots; remove from heat.
• Pour chicken mixture into crust-lined dish. 
• Roll remaining pie crust into 11-inch square and place over chicken mixture. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

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