Savory Chicken Pot Pie

Ingredients

• 0.3 cup butter 
• 3 cups chicken broth 
• 10.8 oz cream of mushroom soup canned
• 0.3 cup flour all-purpose
• 1 tablespoon juice of lemon fresh
• 0.3 cup onion chopped
• 16 oz peas-carrots mix shopping list frozen thawed
• 0.5 teaspoon pepper freshly ground
• 15 oz piecrust refrigerated
• 0.5 teaspoon lawry's seasoned salt 
• 1 small sweet potatoes and into 
• 1 teaspoon vegetable oil 
• 12  pilgrim's pride boneless skinless cut into bite-size pieces

Equipment

• paper towels
• oven
• whisk
• baking pan
• microwave
• dutch oven

Directions

1. Pierce sweet potato several times with a fork.
2. Place in microwave oven, and cover with a damp paper towel. Microwave at HIGH 3 minutes or until done.
3. Let stand 5 minutes; peel and dice. Set aside.
4. Sprinkle chicken evenly with seasoned salt. Saut chicken and onion in hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until done.
5. Remove chicken and onion.
6. Melt butter in Dutch oven over medium-high heat; whisk in flour, chicken broth, and soup. Reduce heat to medium-low, and cook, stirring occasionally, 3 to 4 minutes or until thickened. Stir in cooked chicken and onion, sweet potato, peas and carrots, lemon juice, and pepper. Cook, stirring often, 5 minutes or until thoroughly heated. Spoon chicken mixture into a lightly greased 13- x 9-inch baking dish.
7. Roll piecrust into 13- x 9-inch rectangle; fit over chicken mixture in baking dish.
8. Cut several slits in top of crust for steam to escape.
9. Bake at 400 for 30 to 35 minutes or until crust is golden brown and filling is thoroughly heated.
10. Let stand 10 minutes before serving.