Gluten Free Chicken Pot Pie

Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stir constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stir. Boil and stir one minute. Stir in chicken and frozen vegetable reserve. Prepare gluten free pastry. Pour filling into pastry. Roll remaining dough and place over filling. Cook uncovered at 425 for 30-35 minutes.