Created by breezermom on October 1, 2017
Step 1: Saute potatoes in margarine for 5 minutes in a Dutch oven.
Step 2: Add onion, celery and thawed frozen vegetables.
Step 3: Saute for another 10 minutes.
Step 4: Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Step 5: Allow refrigerated pie crust to come to room temperature.
Step 6: Meanwhile, combine chicken broth and half and half.
Step 7: Gradually stir into the vegetable mixture.
Step 8: Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Step 9: Add chopped chicken, stirring well.
Step 10: Add additional salt and pepper to taste.
Step 11: Preheat oven to 400 degrees Fahrenheit.
Step 12: Spray a 9 X 13 casserole with nonstick spray.
Step 13: Place pie crust on the bottom of the pan to cover, cutting to fit.
Step 14: Pour chicken/vegetable mixture over the pie crust.
Step 15: Top with the remaining pie crust.
Step 16: Cut vents in the top crust.
Step 17: Bake for 40 minutes or until crust is golden brown.
Step 18: Enjoy!