Chicken or Turkey Pot Pie

1 (15 oz.) pkg. refrigerated pie crusts
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded, cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Heat oven to 425 degrees. Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan. In a medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places. Bake at 425 degrees for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Enjoy!