Crockpot Chicken Pie

3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounces) 99% ff chicken broth
1/2 tsp salt
1/2 tsp black pepper
1 stalk celery, sliced thinly
1 medium onion, chopped
1 bay leaf
2 medium potatoes, peeled and cubed
2 C frozen mixed vegetables (I used peas/carrots)
1 C ff milk
1 C 100% organic whole wheat flour
1/2 tsp poultry seasoning
1/2 tsp salt
1 9-inch refrigerated pie crust

Put the following in the crockpot:
meat, broth, 1/2 tsp salt, 1/2 tsp pepper, celery, onion, bay leaf, potatoes, and veggies. Cover; cook on low 8-10 hours or on High 4 to 6 hours. Remove bay leaf.
Preheat over to 400. In a small bowl, mix, milk and flour. Gradually stir flour mixture into the crockpot. Stir in pepper, poultry seasoning, and salt.
If using a removable crockpot, carefully place 9-inch pie crust over mixture. please removable crust inside preheated over, do not cover, bake for 15 mins. or until crust is browned.
For nonremovable crock, spoon veggie mixture into a 9X13 casserole dish, place crust on top of veggie mixture. Bake in oven for 15 mins. until pie crust is brown.
Serves: 8.

Number of Servings: 8

Recipe submitted by SparkPeople user LOPEYP.