You have have have to make this recipe!!!! Seriously!!! This recipe makes 2- 9 inch pot pies. (This is regular pie pan size.) I always hope for some leftovers for lunch. It doesn't happen. Everyone likes it a lot. This is a very thick and creamy sauce. It does not run out all over even when cut open. The kids even like it!!! Of course after they sniffed it like the weirdoes they are. We had pears and a salad with it. The kids do not even mind the lima beans in the Veg-all. They are very cleverly made tasty in this.

6 Tbsp butter ( I use a lower fat butter I found at the store)
6 Tbsp flour
2 c chicken broth ( I use Chicken Base from Costco)
1 c  half & half ( I use the fat free kind)
2 c veggies  ( I use 2 cans of Veg-all with the juice drained off)
4 chicken breasts, cooked and cut up (I seasoned with pepper and poultry seasoning while cooking)
1 can diced new potatoes
4 pie crusts ( I use pre-made)

Preheat oven to 375. In large pot melt butter. Add in flour to form a rue. Cook for approx 3 min. Add salt and pepper to taste. Using a whisk mix in half and half and chicken broth. Bring to a boil and simmer until thick. Approx 5 min.

Mix veggies, chicken and potatoes in a bowl. Divide equally between 2 pie crusts. Pour sauce over mixture. Place top crust on and seal edges as desired. Poke holes in top crust. Cook for approx 40 min.