Chicken Pot Pie

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 cup whipping cream
1 teaspoon chicken bouillon granules
2 cups cooked, cubed chicken
1 package (10 ounces) frozen peas and carrots
1 medium potato, cooked and cubed (about 1-1/2 cups)
2 unbaked pie crust (top & bottom)

Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, whipping cream and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots and potato.

Heat oven to 425 degrees. Pour chicken mixture into pastry-lined pie plate. Top with other pie crust and trim. Seal and flute. Cut a few small slits in top crust to allow steam to escape.

Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting into.

Makes 4 to 6 servings

Notes: I generally add celery & onion when cooking the vegetables.