1/4 to 1/2 c. chopped onion
6 tbsp. butter
1/2 c. all-purpose flour
3 c. chicken broth
3 c. cubed cooked chicken
1 (10 oz.) pkg. frozen peas/carrots, cooked and drained or 1 (15 oz.) can mixed vegetables, drained
Pastry for 2-crust pie or 1 can biscuits

Prepare pastry according to directions. Roll out on lightly floured surface to fit pan.

Prepare onion by cooking in butter until tender, but not brown. Blend in flour and 1 teaspoon salt. Add broth all at once. Cook and stir until thick and bubbly; add remaining ingredients. Heat until bubbling. Pour into 9 x 9 inch baking dish. Place pastry on top. If using biscuits, flatten slightly and place on top of hot filling. Bake at 450 degrees for 10 to 12 minutes.