Chicken Pot Pie

Photo by Mama

2 c. cooked diced chicken

2 c. cooked diced potatoes

1 1/2 c. frozen peas

3 carrots, peeled, diced and cooked

1/4 c. butter

1 c. heavy cream

1 1/2 c. chicken broth

Flour to thicken

salt and pepper to taste

Melt butter. Add flour. Cook until smooth. Add broth, cream and salt and pepper. Cook until thick. Add chicken, potatoes, carrots, and peas. Line a 9 inch pie plate with Never Fail Pie Crust. Pour mixture into crust. Cover with pie crust, and crimp edges. Poke holes, or a pretty design on top to let out steam.

Bake at 425 degrees for 25-30 minutes.