Place one crust in an ungreased 9" pie plate; set aside. Melt margarine in a saucepan over medium heat; stir in flour, seasoning and pepper. Cook until mixture is smooth and bubbly. Gradually add broth and milk; bring to a boil. Reduce heat and simmer, stirring constantly until mixture thickens. Stir in chicken and vegetables; cook until heated through. Pour into pie plate. Place second crust over filling; crimp edges and cut vents in top. Bake at 400 degrees for 20 to 30 minutes, until golden.
Tip: Cut vents in your pot pie crust with a chicken-shaped mini cookie cutter…so sweet.
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