Paula Ashcraft

Ingredients

• 2 frozen pastry crusts, thawed
• 1/2 to 1 cup chopped white OR yellow onion
• 6 Tbs butter
• 1/2 cup flour
• 3 cups chicken broth
• 3 cups cubed boiled chicken, fat removed
• 3 cups carrots, chopped and cooked
• 3 cups potatoes, chopped and cooked

Directions

Preheat oven at 450˚. Cook one pastry crust for in a pie tin for 10 minutes until golden brown.

Sauté onion in butter till tender, but not brown, in a pot. Mix flour and broth then add all at once. Cook and stir until thick and bubbly; add all vegetables and chicken. Heat until bubbling, then pour mixture into cooked pastry crust.

Put uncooked pastry crust upside-down on top of pie. Pinch edges of top pastry crust to bottom crust.  Bake entire pie for 18–20 minutes or until top is golden brown.