1 15 oz. pkg. Pillsbury Refrigerated Pie Crusts
1/3 c. butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
2 1/2 to 3 c. shredded cooked chicken or turkey
2 c. frozen mixed vegetables, thawed and cooked

Heat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie, using 9 inch pie pan. Melt butter in medium saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

Bake for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Makes 6 servings.