Chicken Pot Pie

Recipe:
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups boiled chicken
1 cup cubed potatoes
1/2 cup carrots
1/2 cup peas
one pilsbury pie crut

Directions:
Melt butter, blend in flour, onions, salt and pepper. Cook until smooth and bubbly. Add broth and milk and wisk until smooth. Add chicken and vegetables. Unroll pie crust and lay over the top. Vent crust. Bake at 425 degrees for 30-35 minutes.

Label:
Defrost then unroll pie crust and place over the top of tin. Vent the crust. Bake for 30-35 minutes at 425. Make sure the potatoes are cooked all the way.