Chicken Pot Pie

This is a delicious recipe from the Betty Crocker cookbook.

10 oz. Frozen mixed veggies
1/3 c. butter
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 - 3 c. cut up cooked chicken

1. In sauce pan melt butter over med. heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubble; remove from heat. Stir in broth ad milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Removed from Heat.
2. Heat oven to 425
3. Make pastry. (see two crust pie pastry). Roll 2/3 of the pastry into 13 inch square. Ease into un-greased 9 inch square pan. Pour chicken mix into pan.
4. Roll out rest of pastry. Place over chicken mix. Turn edges of pastry under and flute.
5. Bake about 35 minutes, or until golden brown.