Chicken Pot Pie

1 Package (10 ounces) frozen peas and carrots
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked chicken or turkey
Pastry for 9 inch two crust pie (Puff Pastry)

1.Rinse frozen peas and carrots in cold water to separate; drain.
2.Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixutre is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constanatly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3.Heat oven to 425
4.Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan.
5.Roll remaining pastry into 11 inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6.Bake about 35 minutes or until golden brown.