Chicken Pie I

Directions

In Crock-Pot, combine meat, broth, ½ teaspoon salt, ½ 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℉ (200℃).

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 over, bake for 15 minutes or until crust is browned.

For a non-removable Crock-Pot, spoon vegetable-meat mixture into a 9 x 13 inch casserole dish.

Roll out pie cru st and carefully place on top of vegetable-meat mixture.

Bake in oven for 15 minutes, until pie crust is brown.

Serve immediately.