*  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, 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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