Easy Chicken Pot Pie

• 1/3 c. margarine
• 1/3 c. flour
• 1/3 c. chopped onion
• 1/4 tsp. salt and pepper
• 1 3/4 c. chicken broth
• 3/4 c. milk
• 2 c. cooked chicken, cut up in small pieces
• 9 oz. pkg. frozen peas
• 9 oz. pkg. frozen carrots
• Pillsbury frozen pie crusts (red box, 2 per pkg.)

1. Prepare pie crusts (thaw).
2. Heat margarine over low heat. Blend in flour, onion, salt and pepper.
3. Cook over low heat until bubbly and smooth.
4. Stir in broth and milk.
5. Heat to boiling for about 1 minute and remove from heat.
6. Stir in chicken and vegetables.
7. Place first crust on bottom and up sides of 8 x 8-inch glass Pyrex dish.
8. Pour in mixture and place second crust on top. Pinch edges closed.
9. Cook uncovered at 425u0b0 or until crust is brown for about 30 to 35 minutes.

margarine, flour, onion, salt, chicken broth, milk, chicken, frozen peas, frozen carrots, frozen pie crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818315 (may not work)