1Heat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie pan.
2Melt butter in a saucepan over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk,cooking and stirring until bubbly and thickened.
3Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
4Bake at 425 degrees for 35 minutes or until crust is golden brown. Let stand 5 minutes before serving.