Chicken Pot Pie

2 C Cooked Chicken Meat, broken into 3/4 inch pieces

2 C Carrots, diced into 1/2 inch pieces

2 C Peas, frozen works fine

2 cans mushrooms (if using fresh saute before adding)

1/4 C bell pepper, chopped

1/2 C butter

2/3 C flour

1 tsp salt

2 C Chicken broth

2 C Milk

1 1/2 recipes Double crust pie dough

Cut all meat and vegetables and set aside

n large fry pan or dutch oven melt butter and add flour and salt, mix well.  Add milk and broth and stir with a whisk until thickened and smooth.  Add all meat, vegetables and mushrooms.  Set aside.

Prepare pie crust and line 6-7 individual deep dish pie tins.  Fill with vegetable mixture, make sure to use all the gravy.  Top with remaining crust, trim and seal.  

Bake at 350ºF for 45-50 minutes.  Allow to cool a few minutes before serving.

The unbaked pies can be frozen for later use.  Allow frozen pies to thaw a few hours or bake for 1 hour.