Chicken Pot Pie

Who likes pie? What about the savory kind? Chicken variety? Sure you do. Who doesn't? Ok, I'm sure SOMEONE doesn't like it, but I mean, really? Yum. Here we go.

Ingredients:
3 cups chicken broth
2 large potatoes (like russet), cubed
2 chicken breasts, cubed
1.5 cups frozen soup veggies (green beans, corn, carrots, etc)
2 tablespoons flour
4 tablespoons cream
refrigerator pie crust

In a large-ish pot, boil the chicken broth. Put the chicken and potatoes. Cook until potatoes are tender. In a separate bowl, mix the cream and flour. Add to the pot slowly, so you don't curdle the cream. Stir together to let thicken slightly. In either one large pie dish, or several smaller ramikins, place one layer of dough on the bottom, then pour the soup veggies into the dish. Pour the chicken mixture over the veggies until just about full. Put another layer of dough on top. Bake in a 450 degree oven for 20 minutes, covering the top with foil so it doesn't brown too much. When the first 20 minutes are done, remove foil and reduce heat to 375 and bake another 20 minutes. Remove from oven and serve. But let it cool enough that you don't burn your mouth. Take that from me. :)