Chicken Pot Pie

1/3 Cup Butter
1/3 Cup flour
1 Tsp. onion Powder
1 Tsp. sugar
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 3/4 Cups chicken broth
2/3 Cup Milk
2 cups cut up cooked chicken breasts or turkey
1 package (10 ounce bag) frozen vegetables
 Heat butter over low heat until melted. Blend in the flour, onion powder, sugar, salt and pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Now you can either use a square 9×9.2 pan, or a pie pan. Ease your pastry into pan. Pour chicken filling into pastry lined pan. Roll remaining dough , and place over filling. Flute edges. Cut slits in center to allow steam to escape. Cook on middle rack, uncovered at 425 degrees oven until crust is brown. 40-50 minutes. Make sure that the bottom crust is very done. You can also do this without a bottom crust. Just put your pastry over the top of the filling is you would like. You can also make individual pot pies in deep pastry cups. –From getoffyourbuttandbake.

Double the filling for the pot-pie . . . recipe above, if you would like to make a 9×13 inch glass pan.

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