Categories: Chicken, Main Dish
Ingredients
- 1 1/2 cups potatoes, diced
- 1/2 cup margarine or 1/2 cup butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 (16 ounce) bag frozen mixed vegetables, thawed
- 1/2 cup all-purpose flour
- 2 (15 ounce) packages refrigerated pie crusts (or use your favorite pie crust recipe!)
- 2 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cooked chicken, chopped
- salt and pepper
Directions
-
Saute potatoes in margarine for 5 minutes in a Dutch oven.
- Add onion, celery and thawed frozen vegetables.
- Saute for another 10 minutes.
- Add flour gradually to the sauteed mixture, stirring constantly for one minute.
- Allow refrigerated pie crust to come to room temperature.
- Meanwhile, combine chicken broth and half and half.
- Gradually stir into the vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Add additional salt and pepper to taste.
- Preheat oven to 400 degrees Fahrenheit.
- Spray a 9 X 13 casserole with nonstick spray.
- Place pie crust on the bottom of the pan to cover, cutting to fit.
- Pour chicken/vegetable mixture over the pie crust.
- Top with the remaining pie crust.
- Cut vents in the top crust.
- Bake for 40 minutes or until crust is golden brown.