Chicken Pot Pie
Use a Dutch oven or a large, deep sauté pan. Sauté about 1 pound of chicken, cut into 1-inch pieces (I like boneless, skinless thighs), in a little oil or butter over medium-high heat until lightly browned. Remove the chicken and set aside. Add 3 tablespoons of butter to the pan. Melt butter over medium heat, and then add 1 finely chopped onion. When the onion is soft and translucent, whisk in 3 tablespoons of flour. Cook for about a minute, and then slowly pour in 2 1/2 to 3 cups of milk (or a combination of milk and chicken broth), whisking constantly. Turn the heat up to medium-high and cook until the sauce thickens, whisking frequently. Add the chicken back into the sauce, and add one can of drained mixed vegetables (this one even had diced potatoes, which was perfect). Salt and pepper to taste.