Chicken Pot Pie

2 refrigerated pie crust
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
2 1/2 - 3 cup shredded, cooked chicken or turkey
2 cup frozen mixed vegetables, thawed

Cook bottom pie crust according to package directions using 9inch pie pan. Once bottom crust is cooked heat oven to 425*. In a medium saucepan, melt butter over medium heat. Add onion, cook for 2 minutes or until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk. cook stirring constantly until bubbly and thickened. Add chicken and vegetables, remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust and cut slits in several places.Bake at 425* for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

What I did different: I just made a few small holes in the top crust instead of slits.