1/3 cup margarine or 1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut up cooked chicken
1 (10 ounce) package frozen mixed vegetables
2 prepared pie crusts (1 top crust and 1 bottom crust)


1  Heat butter over low heat until melted.
2  Blend in flour, onion, salt and pepper.
3  Cook over low heat, stirring constantly until smooth and bubbly.
4  Remove from heat.
5  Stir in broth and milk.
6  Heat to boiling; stirring constantly. Boil and stir one minute.
7  Stir in chicken and veggies. (Add in 1 – 2 diced cooked potatoes if you like!).
8  Reserve.
9  Line pie plate with prepared bottom crust.
10  Pour in filling.
11  Top with top crust. Cut slits in center to vent. Flute edges.
12  Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

source:       http://www.food.com/recipe/chicken-pot-pie-with-2-crusts-111777