Chicken Pot Pie

1 pound chicken, cooked and shredded
2 c. chicken broth
2 c. milk
1 onion, diced
1/4 c. butter
1/3 c. flour
1 bag frozen veggies
salt and pepper

Topping:
1 c. flour
1 1/2 t. baking powder
1 c. buttermilk
1 stick butter, melted

Melt butter in pan, saute onion until clear. Add flour and mix well. Stir in milk, continuously stirring. Slowly mix in broth. Bring to low boil so it will thicken. When thick and hot stir in veggies and chicken. Pour into casserole dish. In a separate bowl, combine topping ing. stirring until smooth. Pour over filling. Bake in oven at 400 for 30-35 minutes until golden and bubbly.