Preheat oven to 350 degrees F.
Melt butter in saucepan over medium heat. Add onions and stir until onions are soft and transparent.
Stir well until sauce thickens.
Add milk and chicken broth to onion mixture and stir well. (This picture shows 2c. broth, but I would use a little less as written in the ingredients to make the pie a bit thicker.)
It should look like this.
Add chicken and vegetables to soup mixture.
Stir well until bubbly.
Take refrigerated pie crusts out of the fridge. This is the kind of pie crusts I use.
Roll out one pie crust in a pie pan.
Add soup mixture to pie crust.
Unroll second pie crust and lay on top of pot pie.
Join edges together.
To make this traditional edging for your pot pie, press the tines of a fork around the edge.
Use a knife to cut air vents in a symmetrical pattern on the top crust.
Place in the oven and bake for 15 minutes.
Remove pie and cover edges with aluminum foil to prevent burning. Return pie to the oven and bake for 20-30 minutes or until crust starts to turn golden brown.
Remove pie from oven and allow to cool.
Serve and enjoy!