Chicken Pot Pie Quesadilla

A delicious blend of a traditional Mexican quesadilla and classic comfort food, chicken pot pie. Thank you PMc

1 cup rotisserie chicken, chopped or shredded

1½ cup cheese (use your favourite)
¾ cup Fresh Frozen Vegetables eg green bean, corn, carrot, peas
1 tablespoon butter
1 tablespoon self-rising flour
¾ cup milk 
salt and pepper to taste
1 tablespoon oil
8 6 inch flour tortillas 

• Heat a shallow pan to med-high 
• Melt butter then add flour.
• Cook 2 minutes, stirring constantly. 
• Slowly whisk in milk. 
• Bring to a boil and boil 1 minute.
• Add vegetables, chicken, salt and pepper. 
• Reduce heat to low and heat through about 5 minutes. 
• Stir occasionally. 
• Mixture should begin to thicken.
• Heat a saute pan to med-high, add oil.
• Add one flour tortilla to pan. 
• Top with approximately 2 tablespoon shredded cheese. 
• Top cheese with approximately 3 tablespoons chicken mixture. 
• Top with more cheese, about 2 tablespoon.
• Place flour tortilla on top.
• Grill 1 to 2 minutes per side or until tortilla is golden brown.
• Using a pizza cutter, cut into wedges and serve warm.