Chicken Pot Pie

From the Kitchen of: Kathy Lowe

INGREDIENTS
3-4 cut up carrots
5-6 cut up potatoes
1 onion, chopped
1 package peas
4 boneless skinless chicken breasts
1 tsp salt
2-4 pre-made pie crusts
Filling:
1 cup butter, melted
6 tsp chicken bullion (with no MSG)
½ tsp salt
½ tsp pepper
5 ¼ cups water
2 cups milk

INSTRUCTIONS
Cook carrots, potatoes, and onion on stovetop until soft but not mushy. Add peas when vegetables are done. Boil chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done and set aside. For filling: In a large sauce pan combine melted butter, flour, chicken bullion, salt and pepper. Let it cook for a little bit to warm up the flour and then add water and milk. Stir constantly with a wire whisk until thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into pie crusts and fill pie full then top with another crust and cut a slit in the top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden brown.