Chicken Pot Pie

2 pie crusts
1 pound skinless, boneless chicken breast meat, cooked and cubed
1 cup sliced carrots
1 cup diced potatoes
1 cup frozen green peas
½ tsp. salt
¼ tsp. pepper
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1¾ cup chicken broth
2/3 cup milk
Preheat oven to 425°.

Sauté onion in butter. Add chicken, carrots, potatoes, and chicken broth. Cover and cook for 15 minutes. Add milk and flour, whisk until smooth. Add peas. Simmer until thick.

Place pie crust in pan. Pour hot mixture over crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.

Cool for 10 minutes before serving.