Chicken Pan Pie - cooking recipe

Ingredients

4 (2 count) premade deep pan pie shells (total 8 singles)
1 large pkg. mixed vegetables, frozen
1 large chicken, boiled and deboned (cut chicken into small pieces)
2 cans cream of chicken soup
2 cans Swanson chicken broth
salt and pepper for taste
1/2 c. flour

Preparation

Place 1 pan pie shell of the 2 count package of shells into the oven (4 shells will be in oven) at 300\u00b0.
While shells lightly brown, cook frozen vegetables on stove in pot of large size.
Add 2 cans broth and 2 cans cream of chicken soup.
Stir to mix.
Then let simmer on warm, stirring occasionally, so it does not stick. Use two cups of the juice to stir in flour and make a thick stirrable paste.
Pour back into the pot of vegetables.
Add salt and pepper for taste.