Homemade chicken pot pie

We have made our share of 'Marie Callender's' frozen chicken pot pies. I'm not ashamed to say it. The boys would pop those things in the microwave as an after dinner snack. I said 'after' dinner.

Growing boys can eat frightening amounts of food, and just when you think you've satisfied them with a delicious meal, they're hungry an hour later. I'll never forget one time Aaron (my oldest) was eating Doritos right after dinner. I asked "why are you eating Doritos? You just ate!" He didn't miss a beat. He said

"Because I'm 12."

Chicken Pot Pie

Ingredients:

Refrigerated Pie Crust (I use Pillsbury)

3 cups diced cooked chicken

3 cups frozen mixed vegetables

2 1/2 cups chicken broth ( I used Better than Bouillon Roasted Chicken Base in water)

1/2 cup flour

1 stick butter

2 rounded tbsp sugar

Salt and pepper

Heat oven to 375°. Pre bake bottom crust for 10-12 minutes. In the meantime, melt butter in a medium sized pot. Add flour and stir until it's smooth. Then add chicken broth and stir until it thickens into gravy-like consistency. Add sugar, then add frozen vegetables and chicken. Salt and pepper to taste.

Pour mixture into pie crust and top with the other crust. Cut small slits in the top crust to allow ventilation while baking. Bake for 45 minutes.