Chicken Entrees

Chicken Pot Pie

1 pkg. Pillsbury refrigerated pie crusts
1/3 cup margarine
1/3 cup chopped onion
1/3 cup flour
3/4 tsp. Salt
1/4 tsp. Pepper
1 ½ cups chicken broth
2/3 cup milk
2 cups cooked chicken
2 cups frozen mixed vegetables, thawed
1 cup cooked diced potatoes

Unfold pie crust, follow package directions for a two-crust pie. Heat oven to 425° F.

In a medium saucepan melt margarine. Add onion; cook 2 minutes or until tender. Add flour, salt, and pepper, stir until well blended. Gradually add broth and milk; cook, stirring constantly until bubbly and thickened. Stir in the turkey or chicken and vegetables; remove from heat. Spoon filling into crust. Place second crust over filling and flute; cut slits in top crust. Bake at 425° for 30 to 40 minutes or until crust is golden brown

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