Chicken Pot Pie

Chicken Pot Pie

6 Tablespoons Butter or Margarine
2 Tablespoons Flour
1 teaspoon Salt
3 C. Chicken Broth
2 Tablespoons Minced onion
3 C. cooked chicken
1 Can Veggie-all
3 C. Flour
1/2 C. Shortening
9-12 tablespoons Cold Water

Cube the cooked chicken and chop the onion. In a small saucepan, melt the butter; add onion and cook until tender, remove from the heat and stir in the 2 tablespoons of flour. When it is smooth, add salt, pepper & broth; stir until smooth, return to heat & cook until thickened. Add the chicken and veggies; rmove from the heat.
Make a pastry, divide into 3-4 balls, roll each ball out big enough to cover individual custard cups. Fill each custard cup with 2/3 of the chicken mixture. Place the prepared pie crust over each custard dish, allowing enough overhang so that edges can be crimped.
Cut vents in the top of each pie. Bake the pies at 400 degrees for 30-35 minutes or until the crust is nicely browned.