10 oz. frozen peas and carrots
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onion (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 (12 oz.) can chicken broth
2/3 cup milk
2 1/3 - 3 cups cooked and cut chicken breast
2 Ready made pie crusts
line pie pan with one crust. Heat margarine till melted. Stir in onion, slat, pepper and flour. Cook till bubbly. Remove from heat. Stir in broth and milk. Heat till boiling, stirring constantly. Boil and stir for one more minute. Remove from heat. Stir in chicken and veggies. Pour into pie crust. Cover dish with remaining pie crust. Cut holes in pie crust top to relieve pressure when baking.
Bake at 425 degrees F. for 35 minutes
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