Stormi's Chicken Pot Pie

2-3 med. chicken breast (cut in bite size pieces)

1 can chicken broth

1/2 stick butter

1/2 c flour

1 1/2 c milk

salt & pepper to taste

1-2 dash nutmeg

1 med onion, chopped

2 stalks celery, chopped

1 bag frozen mixed vegetables

2 frozen Pillsbury Pie Crusts, thawed

Cook the chicken breasts in 1 c chicken broth (might have to add some water) Reserve at least 1/2 of the chicken broth and set aside. Melt the 1/2 stick of butter over medium heat. Add flour whisking constantly 1 minute. Add milk whisking constantly until thickens then season with salt, pepper, and nutmeg. Saute onions and celery in a little butter or olive oil. Combine sauce, sauce and all vegetables. Pour into a 9x13 baking dish. Pour about 1/2 of the chicken broth you cooked the chicken in over the veggies and chicken mixture. Cover with pie crusts and bake at 400 (350 for glass) 25-30 minutes or until bubbly with a golden brown crust.

Note: You might have to experiment a little to see how much chicken broth to add at the end before you place the crusts. It will depend on how your family likes the set of the filling.