Lariate & Jane's Chicken Pot Pie

(Taken from Closet Cooking from Blogspot)

1/2 cup chopped onion

6 Tbs butter

1/2 cup flour

1 tsp salt

3 cups chicken broth

3 cups cooked chicken, chopped

10 oz bag frozen vegetables, thawed & drained

pie crust for 2 double-crust pies

Saute onions in butter.  Add flour & salt to make a roux.  Slowly stir in broth and stir until it is the consistency of gravy.  Add chicken & vegetables. Stir until heated through.  Place into pie crusts, remembering to slice vents into the top crust.  Freeze one & bake the other at 350 for 45-60 minutes.

*Variation: Exchange the chicken for leftover beef roast & the chicken broth for beef broth.

*For extra flavor: Cook a whole chicken (or pot roast) in the crock pot & save the fatty drippings to use in lieu of the broth.

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