1⁄3 c. margarine or butter
½ c. milk
1⁄3 c. chopped onion
2½ c. shredded cooked chicken or 1⁄3 c. all-purpose flour turkey
½ tsp. salt
2 c. frozen mixed vegetables, thawed
¼ tsp. pepper
1 (14 oz) can chicken broth
Heat oven to 425°. Prepare pie crust as directed on package for two-crust pie using9-inch glass pie pan. Melt margarine in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute.Cut slits in several places in top crust. Bake at 425° for 30 to 40 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil during last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving. Makes 6 servings.