Instructions

1. 1
   Heat oven to 425°F.
2. 2
   Prepare pie crusts as directed on package for a two-crust pie in a 9-inch pie pan.
3. 3
   In a medium saucepan, melt margarine over medium heat.
4. 4
   Add onion; cook 2 minutes or until tender.
5. 5
   Stir in flour, salt, and pepper until well-blended.
6. 6
   Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7. 7
   Add chicken, corn, and peas; remove from heat.
8. 8
   Spoon chicken mixture into crust-lined pan.
9. 9
   Top with second crust and flute; cut slits in several places.
10. 10
    Bake for 30 to 40 minutes or until crust is golden-brown.
11. 11
    Let stand 5 minutes before serving.