Right after Baby E was born, one of my dear friends brought us dinner and dessert and I absolutely loved her chicken pot pie. When I asked her for the recipe, I was floored at how much easier it was than the one I typically used. So, here is that recipe with my changes in ( ).
1 box refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed (all I had were peas and corn, so I used fresh chopped carrots and sauteed them with the onion and then added the frozen vegetables later)
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 In 2-quart saucepan, melt butter over medium heat. Add onion (and carrot); cook 2 minutes, stirring frequently, until tender (I cooked it longer than this for the carrots). 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. (It's also really cute to use a cookie cutter to cut out a shape for the middle to vent.)
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.