Cobble Creek Kitchen

2 cans canned chicken, drained (the size from Sams) or even better, cut up meat from a rotisserie chicken (cooked chicken about 2-2 1/2 cups worth)
2 1/2 cups mixed vegetables (the frozen kind)
1/3 c butter or marg
1/3 c chopped onion (little more is ok---just most of an onion is what I do)
1/3 c flour
1 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 14.5 oz can chicken broth
2/3 c milk
2 unbaked pie crusts

 Set chicken aside. Nuke the vegetables so they're thawed and cooked.
In a big saucepan cook onions and butter until soft and translucent.  Stir in flour, salt, pepper, celery seed.  Then slowly add milk and chicken broth.  Simmer until thick. Remove from heat.
Add chicken and vegetables and mix.
 Lay out bottom pie crust in pie pan or appropriate sized round dish.
Add the filling.  Then cover it with the other pie crust and seal edges, remove excess.  Make some slits in top to allow steam to escape.
 Bake for 30-35 minutes at 425 degrees until pastry is golden brown and filling is bubbly.  Definitely let it cool for at least 10 minutes before serving.

Submitted by: Rachel Peterson

Categories: Chicken , Rachel Peterson