Chicken pot pie

When you were a kid did you eat the mini pot pies from the freezer section? I loved those as a kid. It was not until a few years ago I even considered making chicken pot pie myself. For some reason I thought it would be a lot of work, turns out I was wrong. This is a great way to use left over turkey from Thanksgiving or produce that needs to be used before it goes bad. To make it even easier I suggest using store bought pie crust or next time you make pie make a double batch of crust and store in the freezer until you are ready.
Ingredients;

• Cooked chicken chopped up.
• 4 cups chicken broth
• 2 tbs butter
• 2 tbs flour 
• Pie crust
• Minced garlic
• Small chopped onion
• Variety of vegetables (I like corn, peas,carrots. You can also add in potatoes, broccoli, cauliflower)

Instructions;

• Preheat oven to 425
• Add butter, garlic and onions into a stockpot on low. After butter is melted stir in the flour until a roux is made. 
• Add the vegetables of your choice, the chicken and the broth. Bring to a boil and then reduce heat. After a little bit the soup will thicken.
• Place one pie crust on the bottom of a pie tin. Fill with the soup after it has thickened up. Place the other sheet of pie crust over the top. Pinch the edges together and make 4 slits in the top. Bake in the oven until the crust is golden brown, about 2 minutes.