Instructions

1. 1
   Preheat oven to 425°F (220°C).
2. 2
   Roll out one pie crust and fit it into the bottom of a 9-inch pie plate.
3. 3
   In a medium saucepan, melt the butter over medium heat.
4. 4
   Add the chopped onion and cook for 2 minutes until tender.
5. 5
   Stir in the flour, salt, and pepper until a smooth paste forms.
6. 6
   Cook for 1 minute.
7. 7
   Slowly whisk in the chicken broth and milk.
8. 8
   Bring to a simmer, stirring constantly, until the sauce thickens smoothly.
9. 9
   Stir in the cooked chicken and frozen mixed vegetables.
10. 10
    Remove from heat.
11. 11
    Pour the warm chicken filling into the prepared bottom pie crust.
12. 12
    Roll out the second pie crust and place it over the top of the filling.
13. 13
    Trim, crimp, and pinch the edges to seal securely.
14. 14
    Cut 4 small slits in the center of the top crust to vent steam.
15. 15
    Bake for 35 to 40 minutes, or until the pastry is completely golden brown and the filling bubbles through the vents.
16. 16
    Let rest for 10 minutes before slicing.