Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 carrots choopped
1/2 cup celery
1 potato, cut up
2 cups cooked and chopped chicken

PIE CRUST
1 1/2 cups flour
3/4 cup butter flavored crisco
3/4 tsp salt
1/4 cup + 2 tabl water

Place vegetables in skillet, cover with small amount of water until vegetables are tender-put aside. Place butter, salt and pepper in skillet until butter is melted. Blend in flour until mixture is smooth and bubbly, remove from heat. Stir in Chicken broth and cooked veggies. Pour into crust or pastry lined pan, cover with crust. Cook at 425 for 30-40 minutes