Classic Chicken Pot Pie

the BEST pot pie...from Carol Marshall

Crust 2 crusts for 9" pie Filling 1/3 cup margarine or butter 1/3 cup chopped onions 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cup chicken broth 2/3 cup milk 2-1/2 to 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed

1 Heat oven to 425°. Prepare pie crust and place 1 crust in the bottom of a 9" pie pan. 2 Melt butter in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper. Stir until blended. Gradually stir in broth and milk, cooking an dstirring until bubbly and thickened. 3 Add chicken and mixed vegetables. Mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and sel edges and flur Cut slits in top crust 4 Bake at 425° for 30-40 minute or until crust is golden brown. Let stand 5 minutes before serving.