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Chicken Pot Pie IX

1 Stick / 8 T Butter
1 Onion, Chopped
2 1/2  C Frozen Vegetables (Corn, Peas, Carrots, Green Beans, whatever)
1/3 C Flour
2/3 C Milk
2 C Chicken Stock
1 Rotisserie Chicken, Deboned OR about 11-15 oz of Cooked Shredded Chicken
Salt and Pepper to taste
2 Pie Crusts or 2 Puff Pastries

Melt butter in a large skillet. Add in onion and frozen veggies. Cook on medium until onions caramelize. Stir in flour and cook a few minutes. Stir in milk and mix well. Mixture will be very thick. Stir in chicken stock and mix until smooth. Simmer until mixture has thickened. While simmering, debone the chicken and stir it in. Add salt and pepper to taste.

Put pastry in the bottom of a lasagna pan or pie plate. Pour in the filling (consider topping with shredded cheese!), then top with the other pastry. Bake in 350F oven for 25-30 minutes or until golden.

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