Chicken Pot Pie

 2 pie crusts

1/3 cup butter

1/3 chopped onion

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1 3/4 cup chicken broth

1/2 cup milk

2 1/2 cup shredded chicken

2 cup frozen veggies

Preheat oven to 425.

In sauce pan, melt butter over medium heat.  Add onion, cook 2 min, until tender.  Stir in flour, salt, pepper until blended.  Gradually stir in broth and milk, cooking & stirring until bubbly and thickened.

Stir in chicken and cooked veggies.  Spoon into bottom crust.  Top w/ second crust & seal.  Cut slits in top crust.

Bake 30-40 mins. During last 15 mins, cover w/ foil to prevent excessive browning.  

Let stand 5 mins.