Servings: 6

1/3 cup butter ⅓ cup butter
1/3 cup flour ⅓ cup flour
1 medium yellow onion, chopped 1 medium yellow onion, chopped
salt and pepper (to taste) salt and pepper (to taste)
1 3/4 cup chicken broth 1 ¾ cup chicken broth
2/3 cup milk ⅔ cup milk
2 cups chopped cooked chicken 2 cups chopped cooked chicken
1.5 pkgs. (15 oz. total) frozen peas and carrots 1.5 pkgs. (15 oz. total) frozen peas and carrots
1 cup carrots, chopped 1 cup carrots, chopped
1 frozen pie crust, thawed (Pillsbury) 1 frozen pie crust, thawed (Pillsbury)
 

Heat butter over low heat until melted. Sauté onions for 2 minutes. Sprinkle in flour and whisk for 1 to 2 minutes. Slowly pour in broth and whisk until smooth. Add milk and heat until boiling, stirring constantly. Stir in chicken and vegetables. Pour mixture into pastry-lined pie pan. Place pastry over filling and cut slits in center for steam. Bake uncovered in 425 degree oven for 30 to 35 minutes until crust is golden brown.