1 (10 oz.) pkg. frozen peas and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 to 3 c. cooked chopped chicken
pastry for 2 crust pie

Rinse and drain frozen vegetables. Sauté onions in butter. Add broth and milk and heat. Add flour and salt and pepper to make a gravy. Stir in chicken and vegetables. Pour mixture into pie shell and cover with top pastry and crimp edges.

Bake at 425°F for 45 minutes or until brown.

Variation: Can use other frozen mixed vegetables. Can use half and half in place of milk.