Recipe: Chicken Pot Pie

My recipe for Chicken Pot Pie

4 pie crusts (I buy mine, due to lack of cabinet space to roll out on)
2 c. chicken, cooked and shredded
4 c. chicken broth, thickened to a gravy like consistency, with milk and cornstarch
2 lbs potatoes, diced and parboiled in salt water
4 c. veggies of your choice, parboiled

Preheat oven to 350. Line 2 9 inch pie plates with one pie crust each. Combine chicken, broth, potatoes and veggies, and ladle into pie crust (If you have leftover, bake in separate container, and serve over noodles for lunch). Cover with remaining pie crusts. Make several cuts in top crust to vent steam. Bake at 350 for about 30 minutes, or until crust is golden brown.
I usually serve this with baked beans or ranch style beans, another veggie (creamed corn casserole) and a salad, if I can get the salad makings on sale.