Chicken Pot Pie

I know it's been really hot lately and who wants to turn on the stove?  I have been craving some comfort food lately and I'm excited that I have this on the menu for Sunday.  It's a great dish to have in the Fall and Winter months. I don't have a picture of it yet, but promise to post one soon.

1 cup cubed cooked chicken
1/2 cup cooked potatoes
1/2 cup frozen or canned corn
1/2 cup sliced cooked carrots
1/2 cup frozen green peas
1/2 cup chopped cooked onions (I put the potatoes, carrots and onions in a pot and boil them all together)
4 Tbs. butter
1/4 cup flour
4 chicken bouillon cubes
1/4 tsp. pepper
2 cups milk
store bought refrigerated pie crust

In large sauce pan melt butter; stir in pepper and bouillon cubes until dissolved.  Add flour to make a paste.  Gradually add milk; cook and whisk until mixture thickens.  Place pie crust in a pie pan.  Add chicken and veggies, then pour sauce over top.  Place the extra pie crust on top.  Secure the edges and make a few slits on the top.  Bake at 375 for 35-40 minutes, or until golden brown.
Let it sit for a few minutes to cool and it helps the sauce thicken up.
Enjoy!