Chicken Pot Pie - cooking recipe

Ingredients

3 lb. chicken thighs
2 (16 oz.) pkg. frozen mixed vegetables
4 large potatoes, peeled and diced
1 medium onion, diced
1 tsp. marjoram flakes
1 tsp. thyme flakes
1 tsp. rosemary flakes
1 1/2 tsp. salt
1 tsp. pepper
1/2 c. Wondra flour (to thicken)
2 pkg. Weis pie crusts (premade)

Preparation

Boil chicken 1 hour; remove chicken to cool.
Save broth.
Add frozen vegetables, potatoes, onion and seasonings.
Bring to a boil, then turn down to low and simmer.
Debone cooled chicken and cut to bite size chunks.
Add to vegetable mixture.
Bring to a boil again.
When boiling, slowly blend in Wondra flour until broth is thick and gravy like.
Follow directions for ready made crusts. Add chicken-vegetable mixture to crusts.
Do not add too much gravy!
Makes two nice pies.
Place in a 350\u00b0 oven for 1 hour.
Put cookie trays underneath to avoid spillage.
Save excess gravy for top of pies to taste.