6 tbsp. butter
6 tbsp. flour
2 c. chicken broth
1 c. milk
1/2 tsp. freshly ground pepper
Salt
3 c. cooked chicken, cut in large chunks
3 - 4 potatoes, cooked and cut into cubes
1 pkg. Birds Eye frozen peas and pearl onions
Pie crust for a 2 crust 9 or 10 inch pie

Preheat oven to 425 degrees. Melt butter in a saucepan. Stir in flour and cook, stirring for 2 minutes. Slowly add broth, milk, pepper and salt to taste. Cook over low heat, stirring constantly until it thickens. Line a pie plate with pastry crust. Layer chicken, potato and then peas and onions (thawed, but not cooked). Pour prepared sauce over the chicken and vegetables. Place pie crust over the top. Crimp edges. Brush top crust lightly with milk. Cut vents in top crust. Bake 10 minutes then lower heat to 350 degrees and bake until crust is nicely browned (approximately 45 minutes).