- 1/3 C. Chopped Onion
- 1/3 C. Flour
- 1/3 C. Margarine
- 1 bag peas/carrots blend, frozen (but rinsed to get rid of ice chunks)
- 2/3 C. Milk
- 1 c. cut up cooked chix (or any leftover meat)
- Pie crust
In a medium saucepan Melt butter, add onions- sauté for a minute (here we added 1 T. fresh chopped parsley)
Add flour, mix till pasty, add broth and milk.(This is actually called a Roux).
Stir constantly until creamy and thick ( cooking over medium heat), Add veggies & chicken. If you use a whisk, the sauce will be smooth and creamy and will NOT be lumpy.
Dump into a pie crust.
Freeze now for later or Bake 40-50 minutes at 350º
Yum! The picture really doesn't do it justice, mainly because unlike some food blogs that work hard to make the photo look yummy, I simply slapped this puppy onto a plate and snapped a couple shots before tossing the camera aside to shove hot pot pie into my mouth!
We usually serve this with fresh cranberry sauce. Sometimes I have home canned veggies to use, other times I have leftover vegetables from previous meals that I chop. You need about 2 c. of chopped veggies in all, it doesn't really matter what kind you use.