Stephanie Frey's Chicken Pot Pie

Preheat oven: 425 degrees
Ingredients:

• 3 or 4 bone-in chicken breasts
• 1/3 C. butter
• 1/3 C. chopped onion
• 1/2 tesp. salt
• 1/2 tesp. pepper
• 1/3 C. flour
• 2/3 C. milk
• 10 oz. package mixed veggies or California blend
• 9 inch ready pie crust (the rolled up kind)
  

Boil chicken breasts in enough water to cover until cooked through. Save broth. Remove meat from bone, dice into small bite size pieces. (5 cups worth)

For the gravy:
In a large sauce pan, melt butter. Add chopped onion, salt and pepper, and cook until translucent. Add in flour and whisk until smooth. Slowly whisk in the reserved chicken broth and milk. Let it all cook together until it thickens like gravy.

Place diced chicken in bottom of 9 x 13 pan or similar casserole dish. Add package of frozen mixed veggies on top of chicken. Pour on gravy. Roll out pie crust, cut a few slits on top, place on top of casserole.

Bake 35-40 minutes @ 425 until golden.