2 regular 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. (4 oz.) shredded American cheese
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 one crust onto waxed 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 and stir until mixture begins to thicken; add cheese and stir until melted. Fold in chicken and broccoli. Pour mixture into pie crust.

Moisten edge of crust with water. Invert thawed crust directly on top of pie. Recrimp, trim edges and make slits on top. Bake on preheated baking sheet for 30 minutes. Makes 6 servings.