Melt butter in large cast iron pan. Add flour, salt & pepper. Let cook for a few minutes slowly stirring it well.
Add milk & chicken broth combining well and stir until thick & creamy. Remove from heat…add chicken and vegetables and if you do the optional potatoes.
Put bottom crust in a 10″ cast iron skillet (cold). Pour in filling. Top with second crust and seal edges well. Cut a few slits in top so it can vent while baking.
Bake at 425 degrees for 30-45 minutes. (mine took the full 45 minutes) Let cool 5 minutes before serving.
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