Chicken Pot Pie

2 cups cooked, chopped chicken breast
2 cups frozen mixed vegetables
1/4 cup olive oil
1/4 cup chopped onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup soy milk
1/4 teaspoon pepper

Packaged pie crust (I use the ones you get in the dairy section of the store or you could make your own.)
Note: I use kirkland frozen mixed vegatables.

If you bake right away you should start with 350 oven for 1 hour.
This is assuming the pie will have 8 servings my family tends to want seconds.

In medium saucepan, heat olive oil. Sauté onion until clear. Whisk in flour and pepper cook until bubbly. Whisk in broth and soy milk. Bring to a boil. Reduce heat and simmer until thickened. Add chicken-vegetable mixture and stir to combine. Cool completely.
Line pie plate with bottom crust. Pour in filling. Add top crust and crimp edges, Wrap with foil label, and freeze.
To serve: Vent top. Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, 55 min to 1 hour more.

Serving Size: 1/8 pie

Number of Servings: 8

Recipe submitted by SparkPeople user GTYYKILA.