Turkey Pot Pie

1 pkg. Pillsbury Refrigerated Pie Crust

Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups chicken broth
2/3 cup milk
2-1/2 - 3 cups shredded, cooked, chicken or turkey
2 cups frozen, mixed vegetables, thawed

Heat oven to 425º. Prepare pie crust as directed on package for 2 crust pie using 9 inch pie plate.

In a medium saucepan, melt margarine over medium heat. Add onion. Cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. Cook, stirring constantly until bubbly and thickened.

Add chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust and flute edges. Cut slits in several places.

Bake at 425º for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.