- 1 cup diced white potatoes (peeled)
- 2 cups frozen mixed vegetables
- ½ cup diced white onion
- ½ cup margarine
- ½ cup flour
- 1 tsp. salt
- ½ tsp. pepper
- 1.5 cups chicken broth
- ¾ cup skim milk
- 2 cups cubed, cooked chicken
- Double-crust refrigerated pie crust
Preheat the oven to 425 degrees. Set the refrigerated pie crust out to allow it to get to room temperature.
Boil potatoes in saucepan for approximately 8-10 minutes, until crisp tender. Drain and set aside.
Sauté the onion in butter until tender, in a large saute pan. Stir in the flour, salt, and pepper until blended.
Gradually stir in broth and milk. Bring to a boil and then cook and stir for an additional 2 minutes, or until thickened.
Add the chicken, mixed vegetables, and potatoes. Stir together and then remove from heat. Line the pie plate with the bottom crust, fill with chicken mixture, and cover with remaining pastry.
Flute the edges and cut slits into the top to allow the steam to escape while baking.You heard me you bastard, flute it.
Cover the fluted edges with foil or a pie crust shield to protect them during baking. Remove the foil approximately 10 minutes prior to taking the pot pie out of the oven. Bake for 35-45 minutes. Enjoy!