Chicken Pot Pie
1/3 C. Chopped Onion
1/3 C. Flour
1/3 C. Margarine
1 bag peas/carrots blend or a big can of Veggie Blend (drained)
1¾ C. Chix Broth
2/3 C. Milk
1 c. cut up cooked chix (or any leftover meat)
Melt butter, add onions- sauté for a minute, add flour, mix till pasty, add broth and milk. Stir constantly until creamy and thick ( cooking over medium heat), Add veggies & chicken. Dump into a pie crust.
Freeze now for later or Bake 40-50 minutes at 350º.