1 bag of peas and carrots
1 can of cream of chicken soup
1 c. milk
1 c. chicken broth
1 small onion chopped
1 T flour
1/2- 1 lb. cooked, shredded chicken
1 pie crust.
Cook vegetables 6-8 min. until tender.
Drain vegetables and then add soup and milk and heat it up.
Saute onion in oil, then add flour and then add broth
Combine all ingredients and pour into pie shell.
Bake at 425 for 10 min and 350 for 1 hour