Created by muffinlady on July 8, 2019
Step 1: Preheat oven 400
Step 2: Saute onion, celery, potato for 10 minutes. saute carrots by self.
Step 3: Add flour stir constantly and cook 1 minute.
Step 4: Combine broth and evaporated milk or 1/2 & 1/2 gradually stir into vegetable mix.
Step 5: Cook over medium heat stir constantly thick & bubbly
Step 6: Stir in salt & pepper. Add chicken. stir
Step 7: Pour shallow 2 quart casserole. top with pie shells.
Step 8: Cut slits to allow steam to escape.
Step 9: Bake 40-50 minutes or golden brown & bubbly