Chicken Pot Pie

2 C. hashbrown potatoes, thawed

2 C. chicken, cooked and chopped

2 C. frozen vegetables, thawed

⅓ C. butter

⅓ C. flour

1 tsp. basil

½ tsp. pepper

½ tsp. salt

1 C. chicken broth

1 C. milk

Double pie crust for 9” pie

Melt butter, stir in flour, basil, pepper, and salt.  Add milk and chicken broth.  Stir until thickened.  Add chicken and vegetables.  Pour into pie crust, top with other crust.  Bake on 375º for 50 min.