1. Heat oven to 450 degrees. Line pie tin with one crust.
2. In a medium saucepan, melt butter and saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in broth and milk. Stir constantly until bubbly and thickened.
3. Remove from heat and add chicken and vegetables. Spoon into pie crust. Top with second crust. Flute and vent.
4. Bake 35-40 minutes. Let stand before cutting.
* Serve with mashed potatoes.
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