3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon
pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover
and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay
leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and
flour. Gradually stir flour and water mixture into Crock Pot. Stir in
pepper, poultry seasoning, and salt/ Remove the liner from Crock
Pot base and carefully place 9-inch pie crust over the mixture. Place
the crockery liner inside preheated oven and bake (uncovered) for
about 15 minutes, or until browned. If your liner is not removable, put
the mixture in a casserole dish, cover with the pie crust and bake as
Serves 8.
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