Here's the recipe:
Chicken Pot Pie
Prep time: 30 minutes
Cook time: 30 minutes
1 package (2 crusts) refrigerated pie crusts (I use kroger)
2/3 cup milk
2 ½ cups shredded cooked chicken
3 cups frozen mixed vegetables, thawed
1/3 cup butter
1/2 cup chopped onion
1/3 cup flour
½ tsp. salt
¼ tsp. pepper
1 can (1 1/2 cups) chicken broth
1. Heat oven to 425. Put one pie crust, stretched out slightly with hands, into bottom of either deep pie dish or 9x9 pan
2. Melt butter in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; flute and seal the edges. Cut slits in several places in top crust.
4. Bake for 30 minutes or until crust is golden brown.
For me, there's nothing better than the ultimate comfort food of pot pie in the fall