Cheesy Chicken Pot Pie (Crustless)

I make a couple of different versions of Chicken Pot Pie, this one being the "cheesy" one.  We served this at church for a special services lunch, it worked well.  We ended up mixing all pans together, so the cheese was mixed in, either way is good.  The recipe calls for half and half or milk, I usually just use milk, since I always have that on hand.  Chicken Pot Pie can be time consuming, but it's definitely a favorite in our house!

Cheesy Chicken Pot Pie

4 c. cooked chicken, cut up
4 lg. potatoes, cooked and diced
16 oz. bag frozen carrots and peas
1/2 c. butter or margarine
1-1/2 c. half and half or milk
1 c. chicken broth
1/2 med. onion, chopped
1/2 c. flour
salt and pepper
1-1/2 c. grated cheddar cheese

Melt butter/margarine, saute onion.  Stir in flour, add broth and half and half.  Stirring until thickened.  Add vegetables, chicken and potatoes.  Pour into 9 x 13-inch pan.  Top with cheese.  Bake uncovered at 350° for 20-25 minutes.
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