Oven 425°
Makes about 4 c of filling …2 large sized pies with 1 3/4 c filling in ea. plus 1/2 c leftovers.
1 Pie Crust (for homemade, see my pie crust recipe in files, or use your favorite)
2 c cooked chicken chopped
1 c Onion finely Chopped
1 1/2 c Celery chopped
2 c Mixed Veggies Frozen (includes. peas, carrots, green beans and corn) You can use Fresh if you want.
2 1/2 c Chicken broth (Or 2 c water and 1 Tbsp Costco’s Better then Bullion Chicken)
1 Tsp Poultry Seasoning (mixture of thyme sage and rosemary) or Italian seasoning or a combination of both.
1/4 c flour (ap)
Salt and Pepper to taste….. add after filling is heated (Depending on salt content of the broth or better than Bullion Chicken)
if the broth isn’t salted then add 1/2 tsp
2 Tbsp Butter
Saute Onion and Celery In Butter, ( I like to brown the butter first a little). If you are using fresh Veggies, add the carrots corn and green beans, save the peas for the last after the filling is cooked. Saute them until Onions are translucent but not cooked through. Add flour, spices And stir until veggies are coated, then add the Broth and stir until sauce is thickened. If you use frozen Mixed Veggies then add the Veggies and Chicken and let set. Important…taste your filling and add more seasoning if you like, but be careful because the herbs flavors come out as it cooks in the oven.
Fill a 8×8 cassarole dish with the filling, ( or in my case I use2 Mini Dutch oven Copper pots for individual servings. Or …It makes 4 mini Au gratins) .
Cut pie crust to overlap sides of the Dish by 1/2” …. Or You can cut to fit just inside the rim and on top of the filling. Cut vent holes in the crust.
Set them on a cookie sheet to protect the oven if they bubble over.
Bake in the preheated 425° oven for 30 min. Check at 20 min for Doneness. Cover the crust if it’s getting too brown.
