Chicken Pot Pie

10 ounces frozen vegetables
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
Pastry for two-crust pie (see link)

Preheat oven to 425 degrees F.

In 2-quart saucepan, melt butter oven medium heat. Stir in flour, onion, salt and pepper. Cook, stirring occasionally, until mixture is bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in meat and vegetables; remove from heat.

Pour chicken mixture into pastry-lined round pan.

Cut out shapes on the second pastry crust before placing on top, or just make slits once it is on (or if you forgot, like me).

Turn edges of pastry under and flute.

Bake about 35 minutes or until golden brown.

Simplifications:

• For a fast weeknight meal, just use cream of chicken soup.
• I don't like touching raw meat, so I just used one or two cans of chicken chunks.
• Frozen pie crusts or a puff pastry work well, too.
  

NOTE: This is a great recipe to include as many vegetables as possible that picky eaters (husband and children included) may not like to eat as a side.