Chicken Pot Pie

From the kitchen of Stacey Wilhelmsen
1/3 C butter
1/3 C flour
1 Tbs. onion flakes
½ tsp salt
¼ tsp pepper
1 ¾ C water
2/3 C milk
2 C cooked chicken cut up
1-10 oz pkg. frozen peas and carrots
Pastry for 2 pie crusts

1. Heat butter over low heat until melted.
2. Stir in flour, onion soup, salt, and pepper until smooth.
3. Add water & milk stirring constantly.
4. Heat to boil. Boil 1 minute while stirring.
5. Stir in chicken and frozen vegetables and set aside.
6. Line foil plate with pastry and pour in filling.
7. Put on top pastry, fold under edges, and cut slits in top.
8. Freeze
9. Cook 350 for 1 1/2-2 hours. Line edges with foil before cooking.