Pastry for double crust pie
1/2 c. chopped onion
6 tbsp. butter
1/2 c. flour
1 tsp. salt
3 c. chicken broth
3 c. cubed, cooked chicken breasts
1 (17 oz.) can English peas, drained
1 (17 oz.) can sliced carrots, drained

Bake bottom crust of pie for 6 minutes or until lightly done.

Saute onion in butter. Blend in flour and salt. Add broth all at once. Cook and stir until thick and bubbly. Add chicken and vegetables. Pour into lightly baked pie shell. Top with pie pastry. Cut slits and bake at 450 degrees until top is golden, about 10 minutes. Cool slightly before serving.