Chicken Pot Pie

2 pie crusts
1/3 c. margarine (5-1/3 T.)
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1-3/4 c. chicken broth
2/3 c. milk
2 c. cut-up chicken
10 oz. pkg. frozen peas & carrots (1-2/3 c.)

Heat margarine over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat until all is stirred together and remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables.

Line pie pan with crust and fill with chicken mixture. Place 2nd crust on top and cut slits to allow steam to escape.

Cook, uncovered in 425 degree oven 30-35 minutes until crust is browned. Allow to sit a few minutes before cutting.