Homemade Chicken Pot Pie

• 4 boneless, skinless chicken breasts, cooked and diced (reserve broth, 3 c. needed)
• 3 medium potatoes, cooked and diced
• 1 can peas and carrots, drained
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. ground nutmeg
• 1 1/2 tsp. salt
• 1/4 c. butter
• 1/2 c. flour
• 2 Tbsp. butter, melted
• pastries for 2 pies

1. Melt butter in saucepan; add flour, stirring until smooth. Cook one minute.
2. Add broth, salt, pepper and nutmeg.
3. Stir until thickened and bubbly.
4. Remove from heat.
5. Add chicken and vegetables.
6. Place one pie crust in a greased 9 x 9-inch square baking dish with tall sides.
7. Pour in filling.
8. Top with second crust, sealing around the edges.
9. Make several slits in top crust with a knife.
10. Brush with melted butter, if desired.
11. Bake at 400u0b0 for 45 minutes or until top is browned.
12. Let cool 10 minutes before cutting.

chicken breasts, potatoes, peas, salt, pepper, ground nutmeg, salt, butter, flour, butter, pastries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366105 (may not work)