2 DEEP DISH pie crusts
6 tbsp. butter
1/2 c. flour
3 c. chicken broth
3 lbs. chicken
1/2 pkg. frozen mixed vegetables

Place chicken in Dutch oven with water to cover. Bring to boil, cover. Reduce heat to low. Cook until tender. Remove meat from bones, save broth.

Turn one pie crust upside down on wax paper to thaw and cook the other according to directions.

Bring broth to boil. Add butter and flour, salt and pepper to taste. Cook and stir until thick. Let cool. Cook 1/2 package vegetables according to directions. Add to broth.

Pour into cooled shell. Place thawed, uncooked pie crust on top. Flute edges. Cut small cross on top. Bake at 450 degrees for 10 minutes or until golden brown (you can brush milk over crust to give it golden color).