This is a recipe that I stole out of my mother's junior high school home economics cookbook and put my own spin on. It's become my childrens' favorite meal... you should see how excited they get when they find out what's for dinner! Enjoy!
In a Dutch oven, melt the butter. Add the flour and make a paste. Add the chicken broth and stir until the paste has blended into the liquid. Add the milk and seasonings. Cook and stir until thickened.
In a steamer, cook the diced carrots and potatoes. Add vegetables and chicken to the sauce in the dutch oven.
On a greased baking sheet or a round baking stone, roll out the pice crust flat. Poke a couple of holes with a fork, and cook according to the directions on the box.
Add pie crust to the top of the dutch oven and serve.
**If you would like to serve as a traditional pot pie, cut the recipe in two, pour each portion into greased pie dishes, place uncooked pie crust on top, poking a couple of holes in the center. Bake at 400 degrees for 25 to 30 minutes, or until the pie crust is lightly browned.