Chicken Pot Pie

For Filling
1 (10oz) package of frozen mixed vegetables
1/3 cup butter
1/3 cup flour
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken broth
2/3 cup milk
2 1/2 to 3 cups chicken, cooked and cut up

Rinse vegetables in cold water to separate; drain. Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper; cook, stirring constantly until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425.

For Crust
2 (9 inch) pie crusts
OR
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tbs. sugar
½ cup butter
2/3 cup milk

If using pie crusts: Roll 2/3 of the pastry into 13 inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into 11 inch square. Place square over filling. Turn edges under and flute. Bake about 35 minutes until golden brown.

If using other ingredients: Mix flour, baking powder, salt, and sugar. Cut in 1/2 cup butter. Add 2/3 cup milk. Add more flour if needed until dough is stiff, but still sticky. Pour filling into a 9x11 casserole dish. Take dough mixture and form 6-8 biscuits and place on top of filling. Bake for 20-30 minutes until biscuits are golden brown.

Submitted by Shanae