1/2 c carrots
1/2 c peas
4 cups grilled cubbed chicken
1 c chicken broth
2 cups cream of chicken (I make mine from scratch with leftover chicken stock, flour and parsley)
1 cup broth
1 1/2 c all purpose flour
2 tsp baking powder
1 1/2 c milk
1/2 c butter
Preheat oven to 375 degrees
Combine butter, flour, baking powder and milk. Mix together an layer the bottom and sides of your pie pan.
Mix chicken, cream of chicken, broth and seasoning. Salt and pepper if you like. Add vegetables and then pour inside crust.
Use the remaining crust to roll out and put over the top of the mixture. I smash the sides with a fork and put an x in the middle.
Cook for 25-30 minutes or until crust is brown. Let stand for 10 minutes and enjoy!