Chicken Pot Pie

This is a family favorite!  You can make mini pies and freeze them as well.  Here is a picture of Anna and Allen's pie from May 2020

3 chicken breasts, boiled, cooled and shredded
1/4 cup (1/2 stick) butter, melted
1/4 cup flour
seasoning to taste: salt, pepper, adobo, etc.
2 cups milk
1 1/2 cups frozen mixed veggies (I use a mix of corn, peas, beans and carrots)
1 package pie crusts
Melt butter in saucepan.  Add flour and seasonings.  Cook 3-5 minutes, to make a Roux and get rid of the starchy flavor of the flour.  Using a metal whisk, gradually add milk while stirring.  Stir while heating to boiling.  When boiling and thickened, add veggies and chicken.  Meanwhile heat oven to 375 and bake bottom crust for 5-8 minutes.  Pour filling over pie and cover with second crust.  Crimp edges and cut a large dotted letter C in the crust.  Bake for about 30 minutes, or until golden brown.  Feeds 3-4