Pot Pie!! YUM.

This recipe is perfect for after Thanksgiving with leftover turkey or just on a cool fall evening when you need a tasty something that is easy on the budget.

Step 1: Obtain Ingredients!

1 box Pillsbury refrigerated pie crust

1/3 cup margarine

1/3 cup chopped onion

1/3 cup flour

½ tsp salt

¼ tsp pepper

1 ¾ cup chicken broth

½ cup milk

2 ½ cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables

Step 2: Prepare to create a delicious pie! Heat oven to 425°F. Make pie crust as directed on box for Two-Crust Pie using 9 inch glass pie pan.

Step 3: Stirring and such! In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Step 4: Combine! Stir in Chicken and mixed vegetable. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and do whatever fancy thing you want with it! Cut slits in several places in top crust.

Step 5: Throw it in the oven! Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking cover crust edge with strips of foil to prevent excessive browning.

Please enjoy!!