Chicken Pot Pie

1/3 C. margarine or butter
1/3 C. flour
1/3 C. chopped onion
1/2 tsp. salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 c. milk
2 cups cut up- cooked chicken
1 1/4 cup frozen vegetables ( I use California blend: carrots, broccoli, and cauliflower.)
2 pie crusts (9 inches)

Melt butter over low heat. Stir in flour cook until bubbly stirring constantly, add onion, salt and pepper. Blend. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 min. or until mixture thickens. Add chicken and vegetables (cook first).Pour into prepared shell. cook at 425 degrees for 30 - 35 mins.

You can use fresh vegetables be sure to steam before adding them to the pie filling. Enjoy!