Chicken Pot Pie

This is a slight variation on a good ol' Betty Crocker Recipe. I just buy a store bought pie crust instead of making my own and use broccoli, carrots and potatoes instead of peas and carrots. A great comfort food that's pretty easy to make. If I can make it, ANYONE can make it :)

Ingredients:
About 10 oz. frozen veggies (I usually buy a bag of the "California Mix" which is broccoli, carrots, and cauliflower and just pick out the cauliflower)
1 potato (I use one medium sized Russet, peel and chop into cubes, and boil it for about 5 minutes or until slightly tender)
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
About 2 cups cut-up cooked chicken (I use 2 chicken breasts and boil it for about 10 minutes or until no longer pink in center, then just shred it with a fork)
Pie Crust (Pillsbury makes a good one in the refrigerator section next to the cookie dough)

Directions:
1. Heat oven to 425 degrees.
2. Rinse frozen veggies in cold water to separate; drain.
3. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, veggies, and potato; remove from heat.
4. Roll first layer of pie crust into ungreased 9-inch square pan (or pie pan, whatever you have). Pour chicken mixture into pastry-lined pan.
5. Place second layer of pie crust over chicken mixture. Pinch ends of crust together. Poke holes in crust with fork or knife.
6. Bake about 30 minutes or until golden brown.