Chicken Pot Pie

Crust: 1 15 oz. pkg Pillsbury refrigerated pie crust

Filling:

1/3 cup margarine or butter

1/3 c chopped onion

1/3 c flour

1/2 tsp. salt

1/4 tsp. pepper

2 cups frozen mixed veggies (thawed)

1 1/2 cup chicken broth

2/3 cup milk

2 1/2 to 3 cup shredded cooked chicken (I use rotisserie from the store)

Oven 425.  Prepare pie crusts as directed on package for 2 crust pie using a 9" pie pan.  Melt butter in medium sauce pan over medium heat.  Add onion; cook 2 minutes or until tender.  Add flour, s and p; stir until well blended.  Gradually stir in milk and broth, cooling and stirring until bubbly and thickened.  Add chicken and mixed veggies; mix well.  Remove from heat.  Spoon chicken mixture into crust lined pan.  Top with second pie crust.  Seal edges and flute.  Cut slits in top of crust.  Bake for 30-40 minutes or until crust is golden.  Let stand 5 minutes before serving.