Chicken Pot Pie

More boy food for you all. Alex has grown up in the south where lard, cream and meat are the only things needed in life.  I am not used to it but it's part of being a good wife, right?  I have never made chicken pot pie before so I went safe with the "classic" route from Pillsbury but man it's GREAT! In our house we love hot sauce and realized chicken pot pie + hot sauce = GLORY! I loved using a hot sauce called Baron Classic Pepper Sauce, we discovered it in St. Lucia on our honeymoon and you can buy it on Amazon, or your classic Sriracha sauce.  

Ingredients:
1 box of Pillsbury pie crust
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
1/2 cup milk
2 1/2 cup shredded chicken
2 cups frozen mixed veggies, thawed

Directions:
1. Preheat oven to 425 degrees.  Prepare crust as directed on box.
2. In saucepan melt butter over medium heat.  Add onion and cook for 2 minutes or until tender.  Add flour, salt and pepper until well blended.  Gradually stir in broth and milk, continually stirring until its bubbly and thickened.
3. Stir in chicken and veggies.  Remove from heat and pour into crust.  Add the second layer of crust and pinch together.  Cut slits in the top.
4. Bake for 30-40 minutes or until it's golden on top.  For the last 15-20 minutes it maybe necessary to apply foil to the crust to prevent excessive browning.  Let stand for 5 minutes before serving.  This is necessary for it to set up and come out as "pie" not soup!

xoxo
em