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1 box refrigerated pie crust
1/3 c. butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
1/2 c. milk
2 1/2 c. cooked chicken or turkey, retain broth
2 c. mixed frozen vegetables

Preheat oven to 425. Make pie crusts using 9" pie pan. Melt
butter; add onion and cook 2 minutes until tender. Stir in flour,
salt, and pepper until well blended. Gradually stir in broth and
milk, cooking and stirring until bubbly and thick. Stir in chicken
and vegetables. Remove from heat. Spoon chicken mixture into
crust-lined pan. Top with second crust; seal edges and flute. Cut
several slits. Bake 30-40 minutes or until crust is golden brown.
Let stand 5 minutes before serving.

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