Comfy Chicken Pot Pie

This one's from Cooking With All Things Trader Joe's. I LOVE, LOVE, LOVE this cookbook! It doesn't hurt that I do 99% of my grocery shopping there! Anyway, here's the recipe:

3 cups cooked chicken, such as charbroiled Just Chicken, cubed
2 Tbsp butter
2 Tbsp flour
2 cups of milk
1 Tsp Better Than Bouillon Chicken Base or chicken bouillon (I couldn't find this and used a little bit of chicken broth - didn't hurt the taste but chicken bouillon would have tasted better)
1 (16oz) pkg frozen Vegetable Melange or other vegetable mix such as Soycutash or Organic Foursome, thawed (I didn't thaw the veggies - oops! I defrosted them in the micro and it worked out fine)
1 box frozen ready-made Gourmet Pie Crust (2 crusts) (I had 2 Pillsbury crusts that I used - worked just fine!)
Salt and Pepper to taste

• Preheat oven to 350 degrees. Defrost pie crusts according to package instructions.
• Melt butter in a medium pot over medium-high heat. (I used a big frying pan) Add flour and cook for 2 minutes, stirring frequently. Add milk and broth. Simmer 5 minutes or until sauce is thickened and coats the back of a spoon. (Took about 15 minutes for me)
• Stir in chicken and veggies, coating all pieces evenly. Season with salt and pepper to tasted.
• Line 9-inch pie pan with 1 pie crust. Pour chicken mixture into lined pan. Top with 2nd crust and crimp edges to seal.
• Place pie on a baking sheet to catch any drippings. Bake for 30 minutes or until top is golden brown. (I cooked it for about 40 minutes and the crust never really turned "golden brown")

Here's a pic of my "creation". Looks, eh...ok...but it tasted pretty good! Chris really liked it! Had 3 helpings and took leftovers to work today! I thought it would be "creamier", I guess...Oh well...