2 pie crusts
1 c. cooked potato cubes
1 c. cooked carrots, sliced
1/2 c. cooked peas
14 1/2 oz. chicken broth
1/3 c. butter
Salt & pepper
1/3 c. flour
2 c. cooked chicken

Line 9 inch pie plate with crust. Melt butter in large skillet. Add flour and mix until well blended. Add chicken broth and stir until sauce thickens. Add vegetables and chicken. Season with salt and pepper. Pour into pie crust. Top with the other pie crust and bake 50 minutes to 1 hour or until pie is nicely browned (350 degrees). Yields 8 servings.