2 reg. pie crust shells
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. ground black pepper
1/2 c. chicken broth
1/4 c. milk
1 c. American cheese, shredded
2 c. cooked and diced chicken
1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained well

Preheat oven and baking sheet to 425 degrees. Remove pie crusts from freezer. Invert 1 crust onto wax paper and let thaw. In a medium saucepan, combine butter, flour, and pepper. Cook over low heat until mixture becomes thick and bubbly. Gradually stir in broth and milk; stir until mixture begins to thicken; add cheese. Stir until melted. Fold in chicken and broccoli. Pour into pie crust. Moisten edge of crust with water. Invert thawed crust directly on top of pie. Recrimp; trim edges and make slits in top. Bake on baking sheet 30 minutes.