Ingredients

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teasp salt
1/4 teasp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cuttup cooked chicken or
turkey
1 oz package frozen peas
and carrots
2 pie crusts

Recipe

Melt margarine in saucepan. Blend in flour, onion, salt and pepper. Cook
over low heat stirring constantly until it is smooth and bubbly. Remove
from heat. Stir in broth and milk. Heat to boiling, stirring constantly.
Boil one minute. Stir in chicken and vegetables.

Roll pastry and put in 9x9x2 pan. Pour filling into pan. Cover with
remaining pie crust. Roll edges under and pinch shut. Cut slits in top to
allow steam to escape. Cook at 425 for 30-35 minutes.