2 1/2 to 3 c. cooked chicken, chopped
1/3 c. butter
1/3 c. onion, chopped
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
2 c. frozen mixed vegetables
2 pie crusts (top and bottom)

Preheat oven to 425°F. In a deep skillet, melt butter. Add onion and sauté until tender. Mix in flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk. Cook until thick and bubbling. Stir in chicken and vegetables. Heat through. Pour mixture into deep pie pan lined with crust. Top with second crust.

Bake until golden brown, 30 to 40 minutes.