Chicken Pot Pie

Pastry for 9”-10” 2-crust pie (frozen or homemade)
5⅓ tablespoons margarine
⅓ cup all-purpose flour
½ teaspoon salt
¼ to ½ teaspoon pepper
1¾ cups chicken broth
¼ cup instant non-fat dry milk + ⅔ cup water (or ⅔ cup non-fat milk)
⅓ cup onion, chopped
1 (15½ ounce) can peas, drained
1 (15½ ounce) can carrots, drained
2½ to 3 cups chicken, diced

Preheat oven to 425°F.

Heat margarine in saucepan until melted. Stir in flour, salt, and pepper. Cook, stirring constantly until bubbly; remove from heat.

Stir in broth and milk. Heat until boiling, stirring constantly. Boil for 1 minute.

Stir in onions, vegetables, and chicken. Season with salt and pepper.

Pour chicken mixture into pastry lined dish. Cover with remaining pastry. Pinch edges to seal crust.

Bake at 425°F for about 35 minutes until top is golden brown and mixture is bubbly.