Chicken Pot Pie from Emily

Filling:

2/3 c butter

2/3 c flour

1 t salt

1/2 t pepper

3 1/2 c broth

1 1/3 c milk

16 oz vegetables

1-2 potatoes, cooked and diced

3 medium chicken breasts, cooked and diced

Heat butter on low. Add flour, salt, and pepper. Mix until smooth and bubbly.

Add broth and milk. Boil one minute.

Mix in vegetables, potatoes, and chicken.

Crust:

1 1/2 c shortening

4 c flour

1/4 c sesame seeds (optional)

2 t salt

8-10 T cold water

Bake 425 degrees for 30 minutes. Makes two pies.