Chicken Pot Pie

INGREDIENTS:
2 chicken breasts, cooked and chopped
3 C of mixed favorite veggies (carrots, pees, corn, potatoes, celery, etc.)
1/3 C chopped onion
1/3 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 3/4 C chicken broth
2/3 C milk
2 (9 in) unbaked pie crusts

DIRECTIONS:
Preheat oven to 450. In a saucepan, combine raw vegetables, add water and boil until tender. Remove from heat, drain, and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.