Chicken Pot Pie

[genealogynut]

2006 Good News Cookbook
Submitted by Micheale Jabben of Havana, KS

1 whole chicken
Broth from 1 chicken
6-8 chicken bouillon cubes
1/4 lb. real butter
1/2 cup whole milk
1 pkg. frozen peas and carrots
1/2 cup half & half
Salt and pepper to taste
1/4 to 1/2 cup cornstarch
Water
2 9" pie crusts

Boil chicken unti done; debone and strain and save broth.  Bring broth and bouillon cubes to a boil; add butter, milk, peas and carrots, chicken meat, half & half, and salt and pepper.  Cook unti peas and carrots are tender. To thicken (very important) add cornstarch with just enough water to make a thick glue-like consistency.  Add to boiling mixture above and boil 1 minute.  If you need to thicken more do so, but be careful, mixture will thicken slightly while baking.  Place one crust in large casserole dish.  Pour mixture into shell and place top crust.  Make sure to vent the top crust .  Bake at 350 degrees for 30-45 minutes or until golden brown.