Pot Pie

Pot Pie:

2 pie crusts (Pillsbury in the refrigerated section)
1/3 c butter
1/2 onion, chopped
1/3 c flour
1/2 t salt
1/4 t pepper
1/4 t poultry seasoning
1 1/2 c chicken broth
2/3 c milk
2 c mixed vegetables (frozen)
(optional) 2 1/2 - 3 c shredded chicken

Melt the butter in a large sauce pan over medium heat. Add the onion and saute until tender. Stir in flour and seasonings and stir until warm. Gradually stir in broth and milk, stirring constantly until thick and bubbly. Add mixed vegetables and chicken (if using), then remove from heat. Line an 8x8 pan with one pie crust, pour mixture into crust and cover with second crust. Cut slits in top crust.

Bake at 425* for 30 to 40 minutes.

Makes about 4 servings.