Directions

1. In a large pan set over medium heat, melt the butter. Add the onion and cook for approximately 2 minutes. 
2. Sprinkle in the flour and stir well to create a roux. Slowly add the milk and stir well. Add the nutmeg to taste. Pour in the chicken broth, mixed vegetables, and chicken. Adjust seasoning and bring to a boil. Cover and let simmer 10 minutes, or until the vegetables are tender. 
3. Let cool as you prepare the pastry. 
4. Place your oven rack on the bottom setting. Preheat oven to 200°C (400°F).
5. On a floured surface, roll out the two pastry disks and line a 23-cm-diameter (9-inch) pie dish with one disk. Make incisions in the second pastry disk. 
6. Place the chicken mixture on top of pastry-lined pie dish. Brush the sides of the pastry with milk, then cover with the second pastry disk. Seal and flute the edges and brush with milk. 
7. Cook in the oven 50 minutes, or until crust is nice and golden. Let rest 15 minutes before serving.