Classic Chicken Pot Pie

Ingredients

• 1 (15oz.) Pillsbury refrigerated pie crusts, room temperature
• 1/4 cup butter
• 1/3 cup all purpose flour
• 1/4 teaspoon of salt
• 2 cups chicken broth
• 1 cup light table cream
• 2 cups cut up cooked chicken
• 2 potatoes, diced and pre-cooked
• 2 carrots, diced and pre-cooked

Directions

1. Preheat oven to 425º
2. In a medium skillet, melt butter over low heat; stir in flour and salt and stir until mixture is bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Roll out 1 of the pie crusts and fit into a deep dish pie plate. Spoon in chicken, vegetables and sauce. Spread mixture evenly.
4. Top with second crust and flute edges; cut slits in several places on top of pie crust so steam can escape.
5. Place pie plate on a baking sheet. Cover with foil and bake about 30-40 minutes. Remove foil last 20 minutes to brown the crust.