Ingredients
1 1/2 cups potatoes, diced
1/2 cup margarine or 1/2 cup butter
1 cup onions, diced fine
1 cup celery, sliced thin
1 cup sauteed or cubed potatoes if you don't use mixed vegetables with potatoes)
1 cup English peas
1 cup thin sliced carrots (you can use 1 1 lb bag of mixed vegetables of carrots, peas, & potatoes if you wish.)
1/2 cup all-purpose or self-rising flour (or 6 cups flour and 2 tbsp corn starch)
2 (15 ounce) packages refrigerated pie crusts ( or use your favorite pie crust recipe!)
2 cups condensed chicken soup
1 cup evaporated milk or half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, chopped
salt and pepper
Directions
If you don't use mixed vegetable mix with potatoes then saute potatoes in margarine for 5 minutes. Add onion, celery and thawed mixed vegetables if this is the kind of carrots and peas you will be using.
Saute for another 10 minutes.
Mix flour in the evaporated milk and add gradually to the sauteed mixture, stirring constantly for a couple of minutes.
Allow refrigerated pie crust to come to room temperature.
Meanwhile, gradually combine chicken soup to sauteed mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt and pepper. Add chopped (or shredded) chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400 degrees Fahrenheit.Spray a 9 X 13 casserole with nonstick spray.Place pie crust on the bottom of the pan to cover, cutting to fit.
Pour chicken/vegetable mixture over the pie crust.
Top with the remaining pie crust. Cut vents in the top crust.
Brush top of crust with a little evaporated milk or a beaten egg to ensure golden brown crust.
Bake for 40 minutes or until crust is golden brown.Enjoy!
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VariationA variation of this is to do everything as stated above but add 1-1/4 cup self-rising flour or Bisquik (more or less) to enough milk and cold to make a batter at about the consistency of waffle or pancake batter. Pour this slowly over the chicken/vegetable mixture and bake at 400 degrees for 40 to 50 minutes. Check at 40 minutes. The flour mixture will form both a bottom and top crust and have enough fluffy dumpling like mixture to make a very hearty main course meal.
