This recipe is so good and easy to make. Every time I make it I am reminded of my Grandma. Probably because it is delicious and a comfort food. I have to admit I did not make my own pie crusts. My excuse is I found one in the freezer that needed to be used. While I was rolling it out I wondered what it would taste like with a real home made crust. So next time I make this it will be with a home made crust. I think I can, I think I can...and I need to remember to pick up some shortening while at the grocery store.
1/3 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups water
2/3 cup milk
2 tsp. chicken bouillon granules or 2 cubes.
1 cup chicken, cooked and diced
2 cups cooked diced vegetables (I use potatoes, carrots and peas. You can also use frozen mixed veggies)
2 pie crusts
Cook vegetables until tender. Set aside. In a saucepan, melt butter. Stir in flour, salt and pepper until well blended. Gradually stir in water, milk and bouillon. Bring to a boil stirring constantly and boil for 2 minutes. (It should be like gravy). Remove from heat. Stir in chicken and vegetables. Put bottom crust into pie pan. Pour filling into crust. Place 2nd crust over filling. Trim, seal and flute edges. Cut slits in the top of the crust.