1 pie crust
1/2 c. chopped onion
2 tbsp. butter
1/2 c. flour
1 tsp. salt
2 1/2 c. chicken broth
3 c. cubed chicken
1 (10 oz.) pkg. peas & carrots (precooked)

Cook onion in butter until tender (not brown); blend in flour and salt. Pour in broth all at once. Cook and stir until thick and bubbly. Add remaining ingredients and heat until bubbly. Pour filling into pie dish. Cover with a pie crust and make slits in it. Bake at 425 degrees for 12-15 minutes or until crust is browned.