Paula Deen's Chicken Pot Pie with MY modifications

2 chicken breasts

save 1 cup of the chicken stock (or use chicken broth from a can)

4 tablespoons butter

1/4 cup flour

1 cup whole milk ( i use 1%)

1 teaspoon salt

1/4 teaspoon pepper (Mitch thinks this is too much so i usually don't add the entire amount)

recipe doesn't call for it but i add a dash of poultry seasoning

2 9 inch pie crusts (i use marie calanders only because they are the cheapest, the recipe calls for refriderated foldable pie crusts)

i use fresh celery 2 stalks cut up, fresh carrots cut up as many as you want, and frozen corn {i like a lot of corn}

the recipe calls for two 15-ounce cans of mixed vegetables!!!yuck!!!

(if you use the fresh vege's like I do you may want to boil them first. i don't because i like them to be hard{i hate cooked carrots, but if they are hard i can eat them})

you can also add potatoes boil ahead of time 3 or 4 medium size

Boil the chicken and cut up to size you like.

Chop the veges while the chicken is boiling

In a small pot over medium heat melt the butter. When butter is melted, add the flour and whisk it until smooth. Slowly pour in the chicken stock and whisk until the sauce is thick. Add the milk and whisk until the sauce is boiling. Whisk in salt, pepper and seasoning. Turn off the heat!

Put the cut up chicken and all the veges along with the sauce in a bowl and mix together. Seperate the pie crusts and add the mixture to one. Carefully place the other crust on top and let it sit for a minute before trying to take the crust out of the pan. It should loosen up enough that you should be able to pull the pan off without hurting the crust. Once the crust is out, with a sharp knife cut 3 X's in the crust. The crust will be tall, don't worry it is ok!!!

Place in 375* oven and bake for 40 minutes or until the crust is brown and the filling is bubbling.

Let sit for about 10 minutes before cutting!