Heat oven to 425°F. Make pie crust as directed on box for Two crust pie using 9 in. Pie pan.

In a 2 quart saucepan, melt butter over medium heat. Add onions, cook for 2 mins., stirring frequently until tender. Stir in flour, salt, pepper until we'll blended. Gradually stir in broth and milk cooking and stirring until bubbly and thickened.

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

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