Chicken Pot Pie

Seneca gave me this recipe from her mother-in-law. It is so delicious, especially when the weather turns cold.

1/3 c. margarine or butter
1/3 c. flour
1/3 c. onion, diced
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. chicken, uncooked, cubed (or use leftover diced chicken)
16 oz. Pictsweet brand Mixed Vegetables
2 refrigerated Pillsbury pie crusts (1 box), or make your own

Directions:
Melt butter; blend flour, onion, salt, and pepper. Cook, stirring until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Stir 1 minute. Stir in chicken and veggies. Cook on med/low until chicken is thoroughly cooked.

Lay bottom crust in pie plate. Pour filling in. Lay second crust on top. Flute and slit. Bake at 425 degrees for 30-35 minutes. Check after 25 minutes or so to see that crust doesn't get over-browned. May want to cover with foil for first 15 minutes.