1/3 c. butter
1/3 c. flour
1/3 c. chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth (College Inn)
2/3 c. milk
2 c. cut up chicken
1 (10 oz.) pkg. frozen peas and carrots

Heat butter over low heat until melted. Blend in flour, salt, pepper, onions; cook over low heat, stirring constantly until 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 vegetables. Pour in pie shell (Pillsbury pie crust) red box.