Chicken Pot Pie & Mashed Potatoes

1 pkg Pillsbury Pie Crust
1/3 c butter
1/3 c chopped onion
1/2 c flour
1/2 t salt
1/4 t pepper
1 1/2 c broth (or water with bullion cube)
2/3 c milk
2-3 c diced cooked chicken
1 can mixed veggies

Heat oven to 425. Place bottom crust in pie pan. In a large saucepan, melt butter, add onion, cook 2 minutes. Add flour, salt, pepper. Cook 1 minute, stiring constantly. Stir in broth and milk, cook until thickened. Add chicken and veggies. Pour into pie pan. Top with top crust, pinching edges closed and cut off excess edges. Make a few slices in the top crust, for venting. Bake 30-40 minutes.

Serve with mashed potatoes (potatoes, butter, milk).