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Chicken Pot Pie

Unbaked pie crust(2 crusts)
1/4 cup butter
1/4 cup flour
2 cup chicken broth
3 1/2 cup boneless chicken, cooked and cubed
Frozen peas and carrots
Frozen corn, optional
Salt and pepper to taste
3/4 cup light cream

Melt butter, add flour and cook (bubble three minutes) on low heat.  Warm milk in microwave.
Stir in milk and broth to butter, flour mixture.  Cook until it thickens and boils.
Add remaining ingredients.  Fill pie shell with sauce and cover with other shell.  Seal
together.  Put several steam vent slits in top crust.  Brush with beaten egg if desired.
It gives the crust a good flavor and makes it look nice.  Bake until done.  400* for 45
to 50 minutes or until golden brown.