Heat oven to 425 degrees F. Prepare pie crust as directed on package for two-crust pie using 9 inch pie plate.
In a medium sauce pan, melt butter over medium heat. Add onion, cook 2 minutes until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust. Top with second crust and flute, cut slits in several places.
Bake at 425 degrees F for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Yields 6 servings.
Ingredients:
