2 ready-made pie crusts
2 c. cubed cooked chicken
3 c. chicken broth
1 (16 oz.) can mixed vegetables or 10 oz. bag frozen vegetables, cooked and
drained
8 oz. can sm. whole onions
6 tbsp. butter
1/2 c. flour
Salt and pepper

Cook chicken, cube, set aside broth. Melt butter in frying pan, cook onions in butter until tender not brown. Blend in flour and 1 teaspoon salt. Add broth all at once, cook and stir until thick and bubbly. Add chicken and vegetables and pepper to taste. Heat until bubbling. Pour into bottom pie crust. Top with pie crust. Pinch pie crusts closed and slit top crust 3-4 times with 1- inch slits. Bake at 425 degrees for 35 minutes. Also could be made with turkey or beef and beef broth.