I have to share this recipe for chicken pot pie. It's from a good friend of mine who made the chicken pot pie when we were on vacation in Deep Creek Lake a few weeks ago. It's just delicious and great for a snowy day. Nothing like comfort food!

Prep: 40 min; Bake: 35 min
Makes 6 servings, about 1 cup each

1 pkg (10 oz) frozen peas and carrots (or mixed veggies)
1/3 cup margarine or butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked chicken or turkey
1 pkg pie crust (I use Pillsbury pie crust in the refrigerator section of supermarket)

1. Rinse frozen peas and carrots in cold water to separate; drain.

2. Melt margarine/butter in 2-qt saucepan over medium heat.  Stir in flour, onion, salt and pepper.  Cook, stirring constantly, until mixture is bubbly; remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and peas and carrots; remove from heat.

3. Heat oven to 425 degrees.

4. Line 9-in pie plate with crust.  Pour chicken mixture into pastry-lined plate.  Place 2nd pie crust on top.  Turn edges of pastry and flute.

5. Bake about 35 minutes or until golden brown.