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 c. cut up chicken
) frozen peas & carrots
Pastry for 2-crust pie

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is 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. Set aside.

Prepare pastry for pie crust. Pour chicken filling into pie shell, top with pastry dough for top, flute edges together. Cut slits in center of top of pie. Bake at 425 degrees for 30 to 35 minutes or until crust is golden brown.