Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In a small skillet, add chopped onions with a pat of butter, cook about 4-5 minutes on medium heat. Add to steps 2 and 3.
In a large mixing bowl, combine 2 cans of condensed cream of chicken soup, 1/2 cup milk, 2 tablespoons of flour, salt and pepper. Stir until well blended. Drain can of mixed vegetables, then add vegetables to condensed soup mixture.
I buy a rotisserie chicken, and pull the breast meat off in chunks and place in mixing bowl of vegetables and soup mix. Stir well.
Place one pie crust shell on bottom of pie plate as directed on packaging. Pour chicken/vegetable/soup mixture on top of pie shell. Spread evenly. Please 2nd pie crust shell on top, sealing the edges around the pie plate. Place about 3-4 slits on top pie crust to allow steam to exit during baking.
Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.