2 (9 inch) pie crusts, all ready
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth
1/2 c. light cream
2 c. cooked chicken (1 whole)
2 c. veg-all

Heat oven to 425 degrees. Prepare pastry as directed - put 1 crust on bottom of 9 inch pie pan. Melt butter, blend in flour, salt and pepper. Cook on low heat, then stir in chicken broth and cream. Let come to boil then add chicken and veg-all. Bake 30 to 45 minutes or until brown.