Easy Chicken Pot Pie

• 2 whole 9-inch Pie Crusts
• 13 cups Butter
• 13 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1- 1/2 cup Chicken Broth
• 1 can (10.75 Oz. Size) Cream Of Potato Soup
• 23 cups Milk
• 1- 1/2 pound Diced And Cooked Chicken
• 2 cups Frozen Vegetables

1. Preheat oven to 425 degrees F. Place one pie crust in the bottom of a 9-inch pie pan.
2. In a medium saucepan, melt butter over medium low heat.
3. Stir in flour, salt and pepper until well blended.
4. Gradually add chicken broth, soup, and milk.
5. Cook, stirring constantly until bubbly and thick (about 5 minutes).
6. Add chicken and mixed vegetables.
7. Remove from heat.
8. Spoon into crust-lined pie pan.
9. Top with the second pie crust and flute.
10. Cut slits in several places of the top crust.
11. Bake at 425 degrees F for 35 minutes or until crust is golden brown.
12. Let stand 5 minutes before serving.

pie crusts, butter, allpurpose, salt, black pepper, chicken broth, cream of potato soup, milk, chicken, frozen vegetables

Taken from tastykitchen.com/recipes/main-courses/easy-chicken-pot-pie-6/ (may not work)