Chicken Pot Pies

Chicken Pot Pies:
I sent the crusts and the filling separately so the crust won't get soggy.
Just place one crust in 9" pie pan and load in the filling.Place the second crust on top and seal edges. Cut small slits on top and bake at 425 for 30-40 minutes. During the last 10 minutes you may want to put foil on edges of crust to prevent burning.

Recipe:
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken stock
1/2 cup milk
21/2 cup shredded chicken (i used rotisserie)
2 cups frozen veggie mix

Melt butter in sauce pan, add onion and cook for 2 minutes. Add in f lour, it will be very thick. Slowly add in milk and chicken stock. Bring to bubbly boil. It will thicken this point. Add in veggies and chicken. Load mixture into pie crust and bake.

Hope you enjoy!