saute 1/3 cup butter and 1/3 cup onion
then add: 1/3 cup flour , 1/4 tsp salt and pepper
stir in: 1 2/3 cups chicken broth and 3/4 cup milk
add: 2 1/2 cups cooked chicken and 2 cups cooked veggies (almost any veggie works. a great way to use up leftovers)
2 crusts: combine 1 3/4 cups whole wheat flour with 1 tsp salt
then add: 1/2 cup butter and 3 TB cold water.
if soupy, give it a minute for the water to thicken things up.
pour into crusts, put 2nd crust on top and cut slits.
bake at 425 for 35 minutes.
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