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.