Chicken Pot Pie

From the COGBF Cookbook:

Submitted by Tina Davis (South Georgia District)

Ingredients

• 1 stick butter
• 3/4 cups flower
• 3 cups chicken broth
• 2 cups cooked chicken
• 1 small can corn
• 1 can of peas and carrots
• 1 medium onion
• 1 teaspoon garlic
• 1 cup egg noodles
• 2 pie shells
• 1 can condensed milk

Directions

Preheat oven to 350^o. Melt the butter. Add flour and mix well together.  Add the condensed milk and the broth. Add the chicken and all other ingredients. Pour mixture in pie crust. Fasten second pie crust on top.  Bake at 350^o  for 1 hour.