From a 2002 Pillsbury recipe magazine.
1 (15 oz) pkg. refrigerated pie crusts, softened as directed on package
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/2 cup chicken broth
1/4 cup milk
4 oz (1 cup) shredded American (or mild cheddar) cheese
2 cups diced cook chicken
1 (9 oz) pkg. frozen cut broccoli, thawed, well drained
1. Heat oven to 425 degrees F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2. Melt butter in medium saucepan over medium-low heat. Stir in flour and pepper; cook until mixture is smooth an bubbly. Gradually add broth and milk, stirring constantly, until mixture boils and thickens.
3. Add cheese; stir until melted. Stir in chicken and broccoli. Pour mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut small slits in several places in top crust.
4. Bake at 425 F for 30 to 35 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. (I didn't do this, and I burned the top of my mouth.)
I served it with a baby spinach salad.
Pot pies have always been comfort food to me. We had the frozen ones at home sometimes, growing up, and I liked them. A friend and I made a pie pie from scratch once, in Japan; it ended up being pretty late in the evening before we were done because we forgot we had to cook the chicken first.
There are a couple of other pot pie recipes in the magazine (the Beef and Mushroom Stroganoff Pie also sounds good), but I haven't made them yet.
This pot pie made me feel like getting out my fuzzy slippers and a quilt.
Sorry, no picture!