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Chicken Pie
Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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3 cups diced cooked chicken -- or
diced cooked turkey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 stalk celery -- thinly sliced
1 medium onion -- chopped
1 bay leaf
3 cups potatoes -- peeled and cubed
1 16 oz pkg frozen mixed vegetables
1 cup milk
1 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 teaspoon black pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
In Crock-Pot, combine meat, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, cele
ry, onion, bay leaf, potatoes, and mixed vegetables. cover; cook on Low 8 to 1
0 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 mixture into the Crock-Pot. Stir in pepper, poultry seasoning, and
salt. If using a removable Crock-Pot, carefully place 9-inch pie crust over ve
getable-meat mixture. Place removable crock inside pre-heated oven, do not ove
r, bake for 15 minutes or until crust is browned. For a non-removabel Crock-Po
t, sppon vegetable-meat mixture into a 9 x 13 casserole dish. Roll out pie cru
st and carefully place on top of vegetable-meat mixture. Bake in overn for 15
minutes, until pie crust is brown. Serve immediately.
Serves 8
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