1/2 c. flour
1 c. Veg-All
1 tsp. salt
3 c. chicken broth
2 c. cooked chicken, diced
2 crust pastry
1/2 sm. onion

Saute onion in butter until tender. Blend in flour and salt. Add broth all at once. Cook and stir until thick and bubbly. Add remaining ingredients. Heat until bubbly again and pour in unbaked pie shell. Top with crust. Bake at 350 degrees for 1 hour.