Chicken Pot Pie

2 premade pie crusts
2 chicken breasts, cooked and shredded
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tbsp chicken bouillon
2 cups milk
3 cups frozen vegetables (I like peas, carrots, corn, and southern-style hashbrowns)

Preheat oven to 375 degrees. Melt butter in large saucepan over medium-high heat. Stir in flour, salt, pepper, and bouillon until dissolved and cook one minute. Add milk stirring constantly until bubbly. Add frozen vegetables and shredded chicken. Put bottom pie crust in pie plate and pour in filling. Lay second pie crust over top and pinch sides to seal. Cut slit in top of crust, place strips of foil around edges and bake for 1 hour to 1 1/2 hours or until crust is golden brown.