Chicken Pie

Chicken Pot Pie

6 tbsp. butter
6 tbsp. flour
2 cups chicken broth
1 cup heavy cream
4 cups cooked chicken
3/4 cup peas, carrots, fresh mushrooms (all sliced)
2 pie shells
salt & pepper

Pre-heat oven 425*. Melt butter in pan. Stir in flour, cook stirring for 2 min. Slowly add broth, cream, pepper and salt. Cook for 5 min until thickened and smooth. Put chicken, peas, carrots and mushrooms in prepared pie crust. Cover with sauce. Top with pie crust and crimp together. Cut vents. Bake 30-35 min until crust is nicely browned.

(from Pauline)