easy chicken pot pie

-1 box refrigerated pie crust (2 crusts)

-1/3 C margarine or butter

-1/3 C chopped onions (sweet ones work the best)

-1/3 C flour

-1/2 tsp salt

-1/4 tsp pepper

-1 1/2 C C chicken broth

-2/3 C milk

-2 1/2 to 3 C cooked and chopped chicken or turkey

-2 C frozen (or fresh) mixed veggies

Heat oven to 425

Place one pie crust in a 9" pan. Melt butter in med. sauce pan over med. heat. Add onion and cook 2-3 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 veggies and mix well. Spoon mixture into crust lined pan. Top with second crust. Seal and flute edges and cut 2-3 slits in the top. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.