Chicken And Rice Casserole - cooking recipe

Ingredients

1/3 c. margarine or chicken fat
1/3 c. all-purpose flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. broth
2/3 c. chicken, cooked and cubed
1 pkg. frozen peas and carrots

Preparation

Melt margarine; blend in flour, onion, salt and pepper.
Stir until smooth and bubbly.
Stir in broth and milk.
Heat to boiling, stirring constantly.
When thickened, stir in chicken and vegetables.
Pour into Jiffy pie crust bottom and cover with top crust.
Cut slits to allow steam to escape.
Cook, uncovered, at 425\u00b0 for 30 to 35 minutes (until crust is brown).