Chicken Pot Pie and Easy Pie Crust

I know this is a random post, but my friend just requested this recipe, and I thought some of you might like it too.

1 can mixed vegetables, drained
1/3 c. butter or stick margarine
1/3 c. all-purpose flour
1/3 c. chopped onion
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth (I always use reconstituted chicken boullion)
2/3 c. milk (reconstituted dry milk)
2 1/2 to 3 cups cut-up cooked chicken or turkey
Pastry for two-crust pie (store-bought deep dish crusts make this really easy!)

1. Heat oven to 425.

2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbley;remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute to thicken. Stir in chicken and vegetables; remove from heat.

3. Pour chicken into pie crust. Trim off top edge of slightly thawed second crust, then ease crust out of pan and place on top of pie. Seal with fork all the way around pie. Vent in a few places with sharp knife.

4. Bake about 25 minutes or until golden brown.

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If you're not into store-bought crust, here's a great EASY pie crust recipe that makes 4 crusts (or 2 double crust pies):

5 c. flour
2 c. shortening (butter flavor is yummy, but regular is good too)
1 egg
1 T. vinegar
1 t. salt
1/2 t. soda

Put egg in measuring cup. Add vinegar and water to make 3/4 cup. Beat. Put in freezer.
Mix dry ingredients. Add cold egg mixture with pastry cutter. Chill dough for at least half an hour.