Step 1

Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.

Step 2

In large saucepan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.

Step 3

Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.

Step 4

Stir in chicken and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Don't skip this step or your filling may be bland.

Step 5

Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.

Step 6

Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown. Let stand 5 minutes before serving.