Mom's Very Simple Quick Night Chicken Pot Pie

Ingredients:

• 7 Tbs butter
• 6 Tbs flour
• salt & pepper,to taste
• 2 cups chicken broth
• 1 cup milk (canned, evaporated works best)
  
• 10 ounce bag frozen vegetables of choice
• 2 breast of chicken, cut small, and cooked
• 2 prepared pie crusts (Pillsbury makes awesome ones!)
  

Method:

Melt butter in large skillet. Add flour and cook on medium, about five minutes, until it starts to brown... It's good to use a whisk at this point to prevent lumps. Add the chicken broth and milk, cook about five minutes until bubbly. Add frozen veggies and chicken. Pour into pie crust, and top with remaining crust. Seal and flute edges. Cut a couple slits on top to vent. Bake in 375 degree oven for 15 minutes with some foil layed over top loosely to prevent over browning. After the 15 minutes, remove foil and bake until desired color is achieved. Remove, and let sit for about 20 or so minutes to make sure filling is set!