I mixed everything in a large bowl, and then spread it between the two pie crusts.
I baked the pie for 15 minutes at 400* and then 45 more minutes at 350*.
I put the equivalent of 1 can of chicken broth into the mix, but I wish that I had only added just half of a can.
This Pot Pie was inexpensive and an absolute hit... I'll definitely make it again!
***UPDATE: This recipe is much better without the chicken stock, and was FANTASTIC with leftover turkey from Thanksgiving!