1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/4 tsp. salt or less
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cooked chicken
1 pkg. (10 oz.) peas and carrots
1 cooked potato, optional

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour into pie shell or casserole dish and top with pie crust. Cook uncovered 425 degrees 30 to 35 minutes. Let set a few minutes before cutting.