Mallika's Chicken Pot Pie

 I've been pretty lucky in life with getting roommates who make our kitchen smell mouth-watering good! Starting with Celadon in NYC making her Bacon and Gruyere Quiche, and now in San Francisco with Nichole's increasingly impressive and delicious Mad Dough bread baking and on a recent rainy Saturday our kitchen was filled with the amazing comforting smells of my roommate Mallika's chicken pot pie. 2 Pies! This is some fine comfort food! The crust was perfect and the insides were warm and hearty.

Mallika's Chicken Pot Pie

Ingredients:
1 package refrigerated pie crust
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
1 teaspoon pepper
1 3/4 chicken broth
1/2 cup low fat milk
2 1/2 cups diced chicken breast
1 cup mushrooms
2 cups peas

Directions:

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2. In a saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving