Chicken Pie

Ingredients:

  two pie crusts
  1/3 cup butter or margarine
  1/3 cup chopped onion
  1/3 cup all-purpose flour
  1/2 teaspoon salt
  1/4 teaspoon pepper
  1 3/4 cups chicken broth (from 32-oz carton)
  1/2 cup milk
  2 1/2 cups shredded cooked chicken or turkey
  2 cups frozen mixed vegetables, thawed

Directions:
- Heat oven to 425°F. Prepare pie crusts as directed on box
  for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; 
  cook 2 minutes, stirring frequently, until tender. Stir in 
  flour, salt and pepper until well blended. Gradually stir in 
  broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken / vegetables. Remove from heat. Spoon chicken 
  mixture into crust-lined pan.  Top with second crust; seal 
  edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During 
  last 15 to 20 min of baking, cover crust edge with strips of 
  foil to prevent excessive browning. 
- Let stand 5 minutes before serving.