Classic Chicken Pot Pie

What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection.

Ingredients

1

Heat oven to 400ºF. Prepare pie crusts according to package directions for Two-Crust Pie using 9-inch glass pie plate.
2

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4

Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning (remove last 10 minutes of baking). Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.