Cost: $5.10

6 servings, $0.85 per serving

Ingredients:

• 1/4 teaspoon black pepper
• 8 oz chicken, cubed and cooked
• 1/3 cup flour
• 1/2 cup milk
• 2 cups mixed vegetables (frozen)
• 1 onion, diced
• 1 1/2 teaspoon salt
• 1 3/4 cups chicken broth (or water)
• 3 tablespoons butter
• 2 pie crusts (or 1, if you prefer to do just the top crust)

Directions:

1. Preheat oven to 424 degrees. If using 2 crusts, prepare first crust into pie plate
2. Over medium heat, melt butter in a large saucepan. Add onion and cook for 2 minutes
3. Stir in flour, salt and pepper until blended. Stir in broth and milk, cooking and stirring until thick
4. Stir in chicken and mixed vegetables. Spoon chicken mixture into pan. Top with crust; seal edge and flute. Cut slits in several places in top crust.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
6. Let sit for 20 minutes before serving.