Chicken Pot Pie

Pre-heat the oven to 425 degrees (F).

In a pot, combine the chicken, carrots, peas, corn and potatoes. Add the chicken broth, chicken bouillon, and enough water to cover. Cook for about 15 minutes, or until the chicken is done and the veggies are soft. Skim regularly. Remove the chicken and veggies, reserving the remaining broth in the pot.

Prepare bottom crust. Place into pie pan and prick with fork. Bake for 5 minutes, at the temperature specified on the package, and then remove and set aside.

In a saucepan over medium heat, melt the butter. Add the onions and cook until translucent. Stir in the flour, salt, pepper. Slowly whisk in the milk and some of the reserved chicken broth. Simmer over medium-low heat until thickened. Add the chicken and veggies and combine well.

Pour the mixture into prepared pie crust. Add the top crust and pinch around edges. Make a few holes for steam to escape. Bake for 30-35 minutes, covering edges with foil about halfway. Let sit for 10-15 minutes, the slice.