Chicken pot pie

After weeks of my kids' begging, I finally spent the day making Chicken pot pie. As Matt was rolling out the pie dough, Angelique brought out one of her birthday presents, a little pie dish with mini kitchen utensils. She wanted to make her own with the leftover pie crust and some of the filling. So we let her, of course. It turned out fabulous!

Chicken Pot Pie

6 T butter
½ C flour
¾ tsp salt
¼ tsp pepper
4 C chicken broth
1 C milk
½ tsp onion pd
¼ tsp garlic pd
4-6 oz Colby jack cheese
2 chicken breasts or ½ of a chicken cooked and shredded
1 lb mixed veggies steamed (carrots, peas, corn, green beans)
3-4 medium potatoes diced and cooked.

Preheat oven to 425 degrees. Melt butter, add flour and mix. Add chicken broth and milk and whisk until it thickens. Add seasonings and cheese. Stir until cheese melts. Add chicken, veggies and potatoes. Stir.
Have bottom pie crust ready in a 9 x 13 casserole dish and the top ready. Pour into bottom pie crust and cover with top. Seal bottom and top pie dough together.

Bake for 20-30 minutes until top crust has golden brown spots.