Low Sodium Chicken Pot Pie

1/3c - Flour with Zero Sodium (all purpose or bread)

1medium - onion chopped up

2c - chicken broth made with Herb Oz Broths

2/3c - milk

1/3c - Margerine

1pkt - 10 ounce frozen peas and carrots ( or mixed vegatables)

Nu-Salt and Pepper

3/4c - Crisco (Zero Sodium and Zero trans fatty Acids)

2c- all purpose flour

1/2t - Nu-salt

5-6T - water

Heat Margarine over low heat until melted. Blend in flour, onion, nu-salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly. Remove from heat and add in Herb Ox Broth and milk. Heat to a boil stirring constantly for about one minute. Stir in the chicken and frozen vegatables.

Prepare the pastry crust.... Cut the shortening into the flour until it is in pea size pieces. Sprinkle in 1 tablespoon of the water at a time mixing it with a fork until it is moistened. Roll the pastry into a ball and divide in thirds. Take two thirds of the pastry crust and roll out on a floured surface and place in the bottom of a pre-sprayed 9 X 13 pan rolling it up about 1 inch on the sides.

Pour your chicken filling inside the pan and spread evenly. Take the remaining pastry and roll flat on a floured surface and use it to cover the filling. Cut slits or poke holes in it to let the steam escape while cooking. Bake for 35-40 minutes uncovered.