Chicken Pot Pie II

Ingredients

• 1 package pie crusts
• ⅓ cup margarine
• ⅓ cup onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups chicken broth
• ⅔ cup milk
• 3 cups chicken
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed

Steps

1. Heat the oven to 425°F.
2. Prepare the pie crusts as directed on the package for a two-crust pie in a 9-inch pie pan.
3. In a medium saucepan, melt the margarine over medium heat.
4. Add the onion.
5. Cook 2 minutes or until tender.
6. Stir in the flour, salt, and pepper until well-blended.
7. Gradually stir in the broth and milk.
8. Cook, stirring constantly, until bubbly and thickened.
9. Add the chicken, corn, and peas.
10. Remove from heat.
11. Spoon the chicken mixture into the crust-lined pan.
12. Top with the second crust and flute.
13. Cut slits in several places.
14. Bake for 30 to 40 minutes or until the crust is golden-brown.
15. Let stand 5 minutes before serving.