Chicken Pot Pie - cooking recipe

Ingredients

2 1/2 c. cubed, cooked chicken (save the broth)
1/2 c. chopped onion
6 Tbsp. butter or margarine
1/2 c. flour
1 tsp. salt
pepper to taste
3 c. chicken broth
1 (10 oz.) box frozen peas and carrots (1/2 can corn if desired)
1 Pillsbury ready double pie crust

Preparation

Saute onion in butter or margarine; stir in flour until dissolved, then add the broth and the rest of the ingredients. Cook until\tthick and bubbly.
Prepare crust per directions on box; pour bubbly mixture in lined pie plate.
Place a crust on top, sealing
edges.
Score
the
center
of the crust several times for steam
to escape.
Bake at 425\u00b0 for 20 minutes (with foil ring
around
pie
plate).
Bake an additional 15 minutes without foil until golden brown.