Chicken Pot Pie

My husband requested Chicken Pot Pie for dinner last nite. Instead of buying one from the freezer section, I found a recipe in a Good Housekeeping Cookbook and adapted it to our tastes. It was a huge hit!

2 boneless, skinless chicken breasts
2 potatoes, diced
3 carrots, sliced
2 parsnips, sliced
3 stalks of celery, sliced
1 onion, diced
1 cup milk
1/4 cup flour
3 cups chicken broth
2 pie crusts from the fridge section at your store

Turn your oven on to 425. Cook the chicken breasts in the oven, with some salt and pepper on them. Meanwhile, saute the veggies together in some olive oil, in a skillet, until they are tender. Salt and pepper according to your taste. Whisk together the milk and flour in a bowl. Pour the chicken broth into a saucepan, and stir in the milk mixture. Bring to a boil, whisking constantly. Pour the veggies into a 13x9 casserole dish and pour the chicken broth and milk over the top. Stir to combine. When the chicken is cooked through, chop up in bite size pieces and add to the dish. Unroll your pie crusts, and cover the pan. Cut a few slits in the top. Put in the oven for 35 minutes, or until the crust is browned and the insides are bubbly. Serve with a green salad.