Pre-heat oven to 425% F Make pie crust as directed on box using 9-inch glass pie pan

In 2 quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust; seal edge and flute. Cut slits in several places in to top crust.

Bake for 30 - 40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover edge with stripes of foil to prevent excessive browning. Let stand 5 minutes before serving.