Chicken Pot Pie

The gist of this comes from Betty Crocker.


1 pkg (10oz) frozen peas and carrots or mixed veggies
1/3 C. butter or stick margarine
1/3 C. flour
1 small onion chopped
2-3 stalks celery chopped (optional)
1/2 t salt
1/4 t pepper
1-2 tsp. rosemary
1 3/4 C. chicken broth
2/3 C. milk
1 1/2-3 cups cut-up cooked chicken or turkey (canned turkey works great)
Crust for a two inch pie (I actually prefer it better with just a top crust, and it's easier to make that way, but some people like a bottom one too.)

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Melt butter in 2-qt saucepan over med heat. Stir in flour, onion, rosemary, celery, salt and pepper. Cook, stirring constantly, until mixtrue is bubbly; remove from heat. Stir in broth and milk. Heat to boling, stirring constantly. Boil and stir 1 min. Stir in chicken and veggies; remove from heat.

Heat oven to 425.

Roll one pastry out and place into 9" baking dish (I really like the corningware casserole dishes for this, or you can use individual dishes, which is really fun.) Pour chicken mixture into pastry lined pan. Roll out remaining crust and make cut-outs in the center. Place crust over chicken filling; arrange cut-outs on top. Turn edges of pastry under and flute...(pinch edges together)

Bake about 35 min or until golden brown.