Weeknight Chicken Potpie
	1/3 cup    butter or margarine   1/3 cup    flour   3/4 cup    chopped peeled onion   1/2 tsp    salt   1/4 tsp    ground black pepper   1   (14.5-oz.) can chicken broth   2/3 cup    2% milk   3 cups    diced cooked chicken   3 cups    frozen peas and carrots   1   (9-in.) double pie crust     1 Preheat oven to 425°F. Grease a 2-quart casserole dish. 2 Heat butter in a large saucepan over medium heat. When melted, whisk in flour and cook for 1 minute, whisking constantly. Add onion, salt and pepper and cook until onion is tender, about 4 minutes. While whisking, pour chicken broth and milk into pan in a slow, steady stream. Bring to a boil, reduce heat and simmer for 1 minute. Stir in chicken, peas and carrots, mix well and remove from heat. 3 Roll out a little over half of the pie crust and fit into the bottom and up the sides of prepared dish. Pour chicken mixture into crust. Roll out remaining crust and place over filling. Pinch crusts together to seal and crimp as desired. Cut decorative slits into top crust to allow steam to escape. Bake for 35 minutes, or until golden brown. Serve warm.   Servings: 6 Preparation time: 15 minutes Cooking time: 41 minutes    Nutrition Facts Serving size: 1/6 of a recipe Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   490.00   Calories From Fat (49%)   238.62       % Daily Value Total Fat 27.00g   42%   Saturated Fat 11.00g   55%   Cholesterol 0.00mg   0%   Sodium 960.00mg   40%   Carbohydrates 37.00g   12%   Dietary Fiber 3.00g   12%   Net Carbohydrates 34.00g       Protein 27.00g   54%      Recipe Type Main Dish, Poultry    Recipe Source Source: Nestle