Chicken Pot Pie

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1/3 cup margerine
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken or turkey broth
2/3 cup milk
2 cups cooked chicken
1 pakage mixed veggies
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Heat margerine over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until misture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in frozen veggies & chicken. Pour in unbaked pie crust. Cover with top crust. Bake at 425 degrees for 30-35 minutes.
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Emily McDonnell