Chicken Pot Pie

This is a great meal for our family. I love getting Costco's rotisserie chicken for dinner but we don't eat the whole thing in one meal and I'm never good with leftovers, so this recipe is great to use with the leftover chicken. I imagine eventually our kids will eat more and then I'll have to buy two chicken to accomplish the two night's of meals, but for now...Enjoy!

3-4 c. chicken(or whatever you have leftover from last night's Costco rotisserie chicken), cooked and cubed
2 c. potatoes, peeled and cubed
1/2 onion, chopped
6 T. flour
2 c. chicken broth
1 c. sliced carrots
1 c. forzen peas
6 T. butter
1 c. milk
I pie crust

In a small saucepan, cover the carrots and potatoes with water. Bring to a boil and let boil 5 minutes. Drain and putin a 2 qt. round casserole or deep pie pan. Add the frozen peas and sprinkle with salt and pepper. Top with the chicken and sprinkle with salt and pepper again. Melt butter in a saucepan and add the chopped onion. Cook until the onion is soft. Add the flour, stirring constantly until it is a smooth paste. Add the milk and the chicken broth. Bring to a boil, stirring constantly until the broth is thick and bubbly. Pour over the chicken and vegetables. Top with the pie crust. Cut holes in crust to vent. Bake at 425 (400 for glass pans) for 25-35 minutes, until crust is brown. Put a piece of foil on the rack under the pie to catch any broth that drips out during baking.