Ingredients
- 1 1/2 cups potatoes, diced
- 1/2 cup margarine (or 1/2 cup butter)
- 1 cup yellow onion (chopped)
- 1 cup celery, chopped
- 1 bag (16 ounce) frozen mixed vegetables (thawed)
- 1/2 cup all-purpose flour
- 2 packages (15 ounce) 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
- 500 grams cooked chicken (chopped, 4 cups)
- Salt and pepper
How to Make
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Step 1: Saute potatoes in margarine for 5 minutes in a Dutch oven.
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Step 2: Add onion, celery and thawed frozen vegetables.
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Step 3: Saute for another 10 minutes.
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Step 4: Add flour gradually to the sauteed mixture, stirring constantly for one minute.
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Step 5: Allow refrigerated pie crust to come to room temperature.
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Step 6: Meanwhile, combine chicken broth and half and half.
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Step 7: Gradually stir into the vegetable mixture.
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Step 8: Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
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Step 9: Add chopped chicken, stirring well.
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Step 10: Add additional salt and pepper to taste.
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Step 11: Preheat oven to 400 degrees Fahrenheit.
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Step 12: Spray a 9 X 13 casserole with nonstick spray.
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Step 13: Place pie crust on the bottom of the pan to cover, cutting to fit.
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Step 14: Pour chicken/vegetable mixture over the pie crust.
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Step 15: Top with the remaining pie crust.
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Step 16: Cut vents in the top crust.
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Step 17: Bake for 40 minutes or until crust is golden brown.
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Step 18: Enjoy!
We hope you enjoy this recipe!
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