– ⅓ cup butter – ⅓ cup flour – ⅓ cup chopped onion – ¼ teaspoon salt – ¼ teaspoon pepper – 1 ¾ cup chicken broth – ⅓ cup milk – 2 cups cooked chicken – 1 cooked potato diced – ½ cup frozen peas – ½ cup frozen carrots
– 2 ½ cup flour – 1 teaspoon salt – ¼ cup unsalted butter chilled – ⅔ cup shortening chilled (You get the flakiness from the shortening and the great taste from the butter) – 5 to 6 tablespoons ice water
Heat butter over medium heat until melted. Add onions and cook until tender, about 5 minutes. Whisk in flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly.
Gradually stir in chicken broth and milk. Heat to boiling and boil for 1 minute, stirring constantly. (Add more milk if it's too thick).
Remove from heat and stir in chicken and vegetables. Pour into individual baking dishes and top with pie crust. Cook uncovered 30 to 35 minutes or until golden brown. Let cool a few minutes before eating.