Chicken Pot Pie

Chicken Pot Pie                                               

1 pie crust, prepared                            1/4 tsp. pepper

1/3 c. margarine                                    1 3/4 c. chicken broth

1/3 c. flour                                               2/3 c. milk

1/3 c. chopped onion                            2 c. cooked chicken

1/2 tsp. salt                                           10 ozs. peas & carrots, frozen

(can add additional vegetables if desired)

Melt margarine.  Add onion, then flour, salt and pepper.  Add broth

and milk.  Boil one minute, then add chicken and veggies.  Pour into

pie crust.  Put pie crust lid on.  Bake 425 degrees for 30-35 mins.