Chicken Pot Pie

Blend: 1/3 cup melted butter and 1/3 cup flour

1/3 cup onion chopped

1/2 tsp salt

1/4 tsp pepper

Stir in 1 3/4 cup chicken broth and 2/3 cup milk.

Boil stirring constantly for one minute.

Remove from heat. Add 2 cups cooked chicken and 10 oz of frozen peas and carrots.

Place in prepared pie crust. Slits in top of crust.

Bake at 425 uncovered for 30-35 min. Cook in stone.