STEP 1

In a saucepan, over medium heat, melt butter. Add in the onion and  cook for about 2 mins.

STEP 2

Whisk in the flour, salt and pepper. Gradually add in the milk and broth, while stirring, and cook.

STEP 3

Stir in the shredded chicken and veggies.

STEP 4

Pour the mixture into your crust and top with the second crust. Seal the edges and cut several slits into the top.

STEP 5

Bake for 30-40 minutes. During the last 15-20 minutes, cover the crust edges tin foil.