Chicken Pot Pie - cooking recipe

Ingredients

1 (15 oz.) pkg. refrigerated pie crust
1/3 c. margarine
1/3 c. chopped onion
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
3 c. shredded, cooked chicken
2 c. mixed vegetables

Preparation

Prepare bottom crust in a 9-inch pie pan. Melt margarine on medium heat. Add onion and cook 2 minutes or until tender. Stir in flour, salt and pepper; blend well. Gradually add broth and milk. Cook, stirring constantly, until thick and bubbly. Add chicken and vegetables. Spoon into crust. Top with second crust and flute edges. Cut several slits in crust. Bake 30 to 40 minutes until golden brown. Let stand 5 minutes before serving.