Chicken Pot Pie Name: Nikki Brown Base: Fort Lewis Recipe: Chicken Pot Pie One- 9-inch pie crust 3 tablespoons butter 3 tablespoons flour ½-1 teaspoon dry mustard ½-1 teaspoon dried sage 1 cup milk 2 chicken bouillon cubes, crumbled 1 cup shredded Cheddar cheese 3 cups mixed vegetables, drained and cooked (or use Frozen variety and prepare accordingly to package 2 cups potatoes, peeled, cubed, and cooked 3 cups cooked cut up chicken Preheat oven to 400 Invert the frozen pie shell onto sheet of plastic wrap. Cover the shell with another sheet of plastic Wrap and let thaw or allow refrigerated pie crust to come to room temperature according to package directions. In a 3 qt saucepan over medium heat, melt the butter. Stir in the flour, mustard and sage and stir until smooth. Gradually stir in the milk and bouillon cubes. Cook, stirring constantly, until the mixture boils and thickens. Add the cheese and stir until it is melted. Remove the mixture from heat and stir in the chicken, vegetables and potatoes. Pour the mixture into a 2 quart round casserole dish. Flatten the pie crust and seal any tears by pressing the dough together. Place the crust over the filling, folding the edge under to form a rim. Cut slits in the top of the crust Bake for 35 minutes or until crust is browned. Let stand for 10 minutes before serving. vent steam.