Chicken Pot Pie

This recipe's credit is due to my friend Rachel. It is so delicious and makes two: for a larger family, to give one away, or to freeze. If I'm going to freeze, I put the 2nd filling in a gallon ziplock - just have to defrost and put in the pie crusts to cook (makes this a last minute main course that way)! If you prefer, you can also leave out the chicken and add more veggies for a meatless version. A crowd AND kid-pleaser for sure.
  

Chicken Pot Pie  Rachel Nielson
2 pie crusts w/ tops (make your own or use the roll-out Pillsbury crusts in dairy isle)
2 sticks butter (I have used one in the past and it still turned out perfect)
1 cup flour (first time I made this I was out of white flour - wheat worked great!)
2 1/2 c chicken broth
2 c milk
1 packet dry ranch dressing
S&P to taste

Melt butter in a skillet. Slowly add the flour, stir until mixed. Slowly add broth, stir until mixed. Slowly add milk, stir until a thick gravy sauce has formed. Add packet and S&P (do a taste test - the filling could be bland if this step is eliminated). Add as much of the following as you like:

(any of these could be from a can if you like/need to)
cooked and shredded chicken
frozen peas
frozen corn
sliced potatoes (cooked is best, or slice thin)
cooked and chopped carrots

Pour filling into two pie crusts. Add top crusts. Cut slits or a design into the top crust, so the air has a way to escape. Bake at 425 until the crust is golden brown, ~30 minutes.

Source: Forced to Cook