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.