Ingredients

• 2 boneless skinless chicken breasts
• 3 tablespoons butter
• 3 tablespoons flour
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1/3 cup diced carrots
• 2 cups chicken broth
• 3/4 cup milk
• 2 cups assorted vegetables of your choice. I used frozen corn, peas, carrots and broccoli.
• 1 single pie crust

Instructions

1. Place the chicken breasts in a medium saucepan, add enough water to fully cover the chicken. Bring to a boil. Cook 20 minutes or until the chicken is cooked through. When finished set aside to cool. Cut into bite size chunks.
2. Chop up the onions, celery, and diced carrots.
3. In a large skillet melt the butter over medium heat, add onion, celery, and carrots.
4. Cook until tender, 2 to 3 minutes.
5. Slowly add the flour, stirring constantly.
6. Cook over a low heat, until smooth, and bubbly.
7. Add milk and chicken broth, bring to a boil.
8. Reduce heat, add 2 cups of vegetables and chicken. Stir until mixed.
9. Pour into a lightly sprayed glass pie pan.
10. Cover with pie crust. Make sure you cut a few slits in the top so the steam can escape while it's cooking.
11. Bake in a preheated 375 F. degree oven for 30 to 35 minutes, or until the filling is bubbly.
12. Let pie cool down for 10 minutes before cutting.