My Mom's Awesome Chicken Pot Pie
1/2 C. finely chopped onion
1/2 C. finely chopped mushrooms
1/3 C flour
1/2 tsp each of salt, sage, and thyme
1/8 tsp pepper
2 C. chicken broth
3/4 C. milk
2 C. mixed vegetables (frozen or fresh) I like to use corn, peas, carrots, zucchini, chopped frozen green beans, etc.
2 C. cubed, cooked chicken
1/8 C. chopped fresh parsley
2 unbaked pie crusts big enough for a 10 inch pie.
Heat oven to 450. Line 10 inch pie pan with 1 crust. Saute onions and mushrooms in butter till soft ans slightly golden. Stir in four and seasonings. Stir till all the flour is coated in butter (I like to cook and stir a little longer at this stage for added flavor). Gradually pour in stock and milk while stirring continually to prevent lumps. Add the rest of the ingredients and stir till hot and bubbly. Pour into pie shell and top with second crust. Bake till crust is golden and browning around the edges. Let cool for 5-7 minutes before eating. Mmmmmmmmm.