Chicken Pot Pie

Saute onion in butter or margarine; stir in flour until dissolved, then add the broth and the rest of the ingredients. Cook until thick and bubbly.

Prepare crust per directions on box; pour bubbly mixture in lined pie plate.

Place a crust on top, sealing edges.

Center of the crust several times for steam to escape.

Bake at 425° for 20 minutes (with foil ring around plate).

Bake an additional 15 minutes without foil until golden brown.