We all need some comfort food from time to time!  Being a busy person does not negate that need, in fact, it can make us crave comfort food more.  Perhaps it has been a long day on the job, stressful family situations, your best friend just moved away, or some other situation just has you stressed.  Maybe your spouse or other family member is in need of comfort food.  Sometimes a cold rainy or dark day makes us crave comfort food.  Sometimes comfort food can fulfill its name by reminding us of home, a parent or grandparent who is no longer with us, a happy memory, etc.  I have grandchildren who like this when they are stressed over school work or athletics.  If you, like me and the cooks in my family, are a busy cook looking for quick and easy comfort food, you owe it to yourself to try my recipe for a Quick and Easy Chicken Pot Pie.  Picking up a roasted chicken at the deli, using canned or packaged chicken broth and using refrigerated pie crust from the dairy case make this an easy recipe.  It is also a good way to use up leftover chicken.  Add a salad to round out the meal.QUICK AND EASY CHICKEN POT PIE 
1 pkg (15-oz) refrigerated pie crust
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour**
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups chicken broth
2/3 cup milk
2 -3 cups shredded or chopped cooked chicken*
2 cups frozen mixed vegetables, thawed

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Preheat oven to 425 degrees.

Line a deep-dish 9-inch pie pan with a sheet of the pie crust; set aside.

Melt the butter in a medium saucepan over medium heat.  Add the onion and cook a couple minutes until tender.  Add the flour, salt, and pepper; stir until well blended.  Gradually stir in the broth and milk, cooking while stirring until bubbly and thickened.

Add the chicken and mixed vegetables; mix well.  Remove the pan from the heat.  Spoon the mixture into the crust lined pie pan.  Top with the second crust, seal edges tightly and flute as desired.  Cut slits for steam escape in the top crust.

Bake for 30 to 40 minutes at 425 degrees until the crust is golden brown.  If edges start to get too brown, cover edge with foil strips.

Let stand 5 minutes before cutting to serve.

Yield: 6 servings

*Turkey may be substituted.  I find this is a great way to use up leftover holiday turkey!
**I use whole-wheat flour so I have whole grain in the recipe.  I know many of you don't use it so I listed all-purpose.  For healthier meals, I recommend you keep some whole-wheat flour on hand.