Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1 chopped onion
1 tsp salt
1/2 tsp pepper
1 can chx. broth (undiluted)
2/3 cup milk
2 cups cooked chicken cut into cubes
1 10 oz package of frozen mixed vegetables
Jiffy box pie crust

Melt butter and cook onions until glossy. Add flour, salt and pepper and mix well. Stir in broth & milk; heat until boiling, stirring constantly. Stir in chicken and thawed frozen vegetables.

Line 11" square casserole dish with 1/2 pie crust. Pour mixture into crust & cover with the second layer of crust. Cut slits in top to allow steam to escape. Cook uncovered at 425 degrees until crust is brown and interior is bubbling, (approximately 35 minutes).