What I realized is this recipe takes little purchases, too! I had forgotten I use those chicken legs that I buy in bulk on special weeks. I can actually make this for a few bucks and have leftovers the next day. It has got to be the most wonderful chicken pot pie recipe I've ever tasted! You will enjoy this one not only for the frugality of it, but the sheer pleasure of each bite!
2 whole chicken legs
1 1/2 tsp. salt
1 16 oz. bag of frozen mixed vegetables
1/3 cup flour
1/3 cup butter or margarine
1/2 cup milk
1 two crust pie
Cook chicken in 1 cup of water with salt and pepper in a saucepan on medium low. Cook for about 30 minutes or until done. Remove and debone chicken and save broth. In a separate saucepan, melt butter and add flour. Whisk until smooth about 5 minutes. Add onion and cook until tender. Add milk and measure 2 cups of chicken broth and place in saucepan with vegetables, and chicken meat. Cook on medium low until all is thick. Cool slightly. Pour into 1 lined pie crust. Top with other pie crust and be sure to correctly flute. Cook on 425 for 20 - 30 minutes until top is golden brown. All you need is a side salad or fruit.