*  Exported from  MasterCook  *

                               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
--------  ------------  --------------------------------
   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, celery, onion, bay leaf, potatoes, and mixed vegetables.
Cover; 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 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 vegetable-meat mixture.  Place
removable crock inside pre-heated oven, do not open, bake for 15
minutes or until crust is browned.  For a non-removabel Crock-Pot,
spoon vegetable-meat mixture into a 9x13 casserole dish.  Roll out
pie crust and carefully place on top of vegetable-meat mixture.  Bake
in oven for 15 minutes, until pie crust is brown.  Serve immediately.

Serves 8

                   - - - - - - - - - - - - - - - - - -