Chicken Pot, Chicken Pot, Chicken Pot PIE!

This is one of my family's favorites.  It's especially yummy on a chilly fall day.

You need:
2 9 in. pie crusts (I like the Pilsbury roll-out pie crusts)
1/4 c. margarine
1/4 c. all purpose flour
1/4 tsp. poultry seasoning
1/8 tsp. pepper
salt to taste
1 c. chicken broth
2/3 c. milk
2 c. cooked chicken, cubed
2 c. frozen mixed vegetables, thawed (I like corn, peas and carrots...green beans don't get as tender as I'd like in the pie)

Preheat oven to 400 degrees.
Place one crust in an ungreased 9" pie plate; set aside.

Melt margarine in a lg. sauce pan over medium heat.  Stir in the flour, seasoning, salt and pepper.  Cook until mixture is smooth and bubbly.

Gradually add broth and milk; bring to a boil.  Reduce heat and simmer, stirring constantly until mixture thickens.

Stir in chicken and vegetables; cook until heated through.

Pour into pie plate.

Place 2nd crust over filling, crimp edges and cut slits in the top.

Bake at 400 degrees for 20-30 minutes or until pie crust is golden.