Erin's Chicken Pot Pie

I got this recipe from my SIL a long time ago. I had never had chicken pot pie before she made it for us while we were staying at her home in Florida. This is a must have recipe that I have memorized! You can use left over turkey from Thanksgiving and it tastes just as good!

1/3 cup butter
1/3 cup flour
1/8 tsp pepper
1/2 tsp salt
14 oz. chicken broth (one can)
3/4 cup milk
2 cups chicken or turkey
One can whole kernal corn, drained
One can sliced carrots, drained
1/2 can green peas, drained
Two (or four) ready-made pie crusts
This recipe makes one deep dish pie or two regular pies.

Cook chicken or turkey and let it cool slightly. (I use chicken breasts.) Pre-heat oven to 425 F. Melt butter in large pot. Add flour, salt and pepper. Mix well and let it bubble a little. Add chicken broth and milk and bring back to a boil. Cut up chicken into prefered size. (I take my food chopper and have at the chicken pieces. I have little kids and that way I don't have to cut the meat twice.) Once the liquid is boiling, add the chicken and the drained vegetables. Bring to boil. Roll one pie crust out and place into the bottom of the pie dish. Pour mixture into the pie pan until full. Place the other rolled out pie crust over the top and pinch the sides closed. Make slits in the center of the pie crust to allow the pie to vent. Bake in the oven according to the baking directions for the pie crusts. Usually, it is 425 F for 30-40 minutes or until golden brown.

TIPS
- To keep the edges from burning, add foil around the edges of the pie crust before baking. I have a Pampered Chef pie shield that works wonders!

- I use canned veggies because I don't have to thaw them first. Frozen is just as good, I just took out the thawing step and use canned.