Ingredients

Instructions

  1. Heat oven to 425.
  2. Prepare pie crust for a two-crust pie.
  3. In a medium saucepan, melt margarine over medium heat.
  4. Add onion; cook two minutes or until tender.
  5. Stir in flour, salt and pepper until well blended.
  6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
  7. Add chicken and mixed vegetables, remove from heat.
  8. Spoon chicken mixture into crust-lined pan.
  9. Top with second crust and flute; cut slits in several places.
  10. Bake at 425 for 30-40 minutes or until crust is golden brown.
  11. Let stand 5 minutes before serving.