Chicken Pot Pie

Crust: refer to pie crust entry earlier
Innards:
Your favorite veggies canned in small cans. I use:
-lima beans
-dark red kidney beans
-green beans
-corn
-peas
-carrots
-sliced potatoes
Make sure to drain the veggies before putting them into the mix.

Then add chunks of chicken. I used an already baked rotisserie chicken.

Once all these are added, to make it mush instead of just a medley, add flour, milk, and chicken broth. Mix them together until they taste good, can dip finger in to taste and make sure its okay.
Once all of this is mixed together, pour it into the pie crust and then cover it. With the top crust, make sure to poke some holes into it so it can breathe. Bake for about 45 minutes on 375 degrees, until golden brown and flaky.