Chicken Pot Pie

Crust:

1 box Pilsbury refrigerated pie crusts, softened as directed on box

Filling:

1/3 c. butter

1/3 c. chopped onion

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth

1/2 c. milk

2 1/2 c. shredded chicken or turkey

2 c. frozen mixed vegetables, thawed

1. Heat oven to 425 degrees. Make pie crusts as directed on box for two-crust pie using 9 inch glass pie pan.

2. In saucepan, melt butter. Add onion, cook 2 min. stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust, seal edge and flute. Cut slits in several places on top crust.

4. Bake 30-40 min. or until crust is golden brown. During last 15-20 min., cover crust edge with strips of foil to prevent browning. Let stand 5 min.