For ~j, who said "I just want more of that chicken pot pie in my mouth."

Chicken Pot Pie

1 small package of frozen peas (about 1 cup+)
2 cups cubed potatoes and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2-3 cups cooked chicken, cubed
Pastry for a 10-inch pie
(for a crowd, you can double the recipe and bake in a 9x13 pan. I usually double anyway and freeze one for another day)

Steam carrots and potatoes in remaining 1/4 cup or so of chicken broth till just tender. Toss over peas; drain. Set aside.

In a saucepan or skillet, saute the chopped onion with the butter till tender. Stir in flour, salt and pepper. Cook, stirring constantly, till bubbly. Remove from heat. Add chicken broth and milk, stir till smooth. Return to heat, Stir constantly while bringing it to a boil. Boil and stir one minute. Stir in chicken and vegetables. Pour into pie shell; cover with top crust. Bake at 425 for 35-40 minutes till crust is barely browned and filling is bubbly.