Chicken Pot Pie

• 1 (3 -4 lb) broiler-fryer chickens, cut up
• 1 (20 ounce) package frozen mixed vegetables
• 1 (8 ounce) package ready-made pie crusts, Pilsbury (2)
• 14 cup butter
• 12 cup all-purpose flour
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 12 teaspoon ground nutmeg
• 1 tablespoon butter, melted

1. Cook chicken in boiling water to cover 45 minutes or until tender; drain reserving broth.
2. Bone chicken; cut meat into bite size pieces.
3. Set aside.
4. Bring broth to a boil, add frozen vegetables, and simmer 10 minutes.
5. Drain vegetables, reserving 1 quart broth.
6. Set aside.
7. Place i piece of premade pie crust in bottom of a 9 inch round pie pan.
8. Melt butter in a large heavy saucepan over low heat, add 1/2 cup flour, stirring until smooth.
9. Cook 1 minute, stirring constantly.
10. gradually add chicken broth; cook over medium heat stirring constantly until thickened and bubbly.
11. Stir in 1 1/2 teaspoons salt, pepper, nutmeg, chicken and vegetables, pour intopastry lined dish.
12. Place reaming premade pie crust sheet on top of pie.
13. fold edges over, seal, crimp & flute.
14. Cut several holes in top to allow steam to escape.
15. Brush with 1 tablespoon melted butter.
16. Bake at 400F for 30 minutes.

mixed vegetables, pilsbury, butter, flour, salt, pepper, ground nutmeg, butter

Taken from www.food.com/recipe/chicken-pot-pie-175953 (may not work)