Chicken Pot Pie

1 double pie crust
1/3 cup butter
1/3 cup onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
3 cups cooked chicken
2 cups frozen, mixed vegetables

Prepare pie crust in 9″ pan. Melt butter in sauce pan over medium heat. Add onion, cook until tender. Add flour, salt and pepper. Gradually add broth and milk. Cook and stir until bubbly and thickened. Add chicken and veggies.

Spoon into crust. Add top crust cutting several slits for venting.

Bake at 425 for 30-40 minutes.