chicken pot pie

Ingredients:

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 + 3/4 cup chicken broth
2/3 cup milk
2 cups cooked and cut-up chicken
1 (10 oz) package of frozen peas & carrots
Thin Butter Crust

Directions:
Heat the butter over low heat until melted. Blend in the flour, onion, s & p. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in the broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in the chicken and frozen vegetables, remove from heat and reserve.
Roll out 2/3 of the pastry dough to fit the bottom of whatever shape pan you are using (I like to use a pie plate). Pour the chicken filling into a pastry lined pan and roll out the remainder of the pastry dough and place over the filling. Roll the edges under. Cut slits in the center to allow the steam to escape. Bake, uncovered, at 425 F for 30-35 minutes.