Chicken Pot Pie - Christine Robbins

(Marty once asked a missionary what he was missing from home and the response was “mom’s chicken pot pie”, so they called his mom and asked for the recipe.  Both mom and missionary were surprised.)

1 Pillsbury Ready Made Pie Crust   

½ cup chopped onions                      
6 tbsp butter
1 tsp salt                                                               
½ cup flour
3 cups chicken broth                          
3 cups cubed cooked chicken
2 cans Veg-All (without juice)

Place pie pastry in a square corning ware dish.  In a 4 quart pan, cook onion in butter until tender (not brown).  Blend in flour and 1 tsp salt, then add chicken broth all at once.  Cook until thick and bubbly.  Add remaining ingredients.  Pour into crust bottom and cover with top crust.  Make slits in top crust so steam can escape.  Bake in 425° oven until golden brown.