CHICKEN POT PIE II

4 LBS DICED CHICKEN BREAST
4 CUPS MIXED VEG.
1 CAN LOW FAT CHICKEN BROTH
4 PIE CRUSTS (LOW FAT IF YOU CAN FIND)
1 STICK LIGHT BUTTER
1/2 CUP FLOUR
2 1/2 STALK CELERY
1 MED ONION
2 LARGE POTATOS (CUBED AND COOKED)

HEAT BUTTER AND FLOUR UNTIL COOKED ABOUT 5 MIN. POUR IN BROTH. PUT ONIONS AND CELERY IN BLENDER AND LIQUIDFY, THEN ADD TO BROTH MIXTURE. LET COOK FOR ABOUT 10 MINS UNTIL THICKENS A LITTLE. ADD MIXED VEG. AND POTATOS TO MIX. LET VEG. HEAT THEN PUT SHELLS IN PANS ADD 2 CUPS OF CHICKEN TO EACH SHELL THEN ADD 2 CUPS OF MIXTURE OF VEG AND BROTH OVER TOP OF TURKEY. PUT ON TOP SHELL BAKE UNTIL SHELLS ARE BROWN.
FREEZE UNCOOKED SECOND PIE FOR LATER.


Number of Servings: 16

Recipe submitted by SparkPeople user BB_WOLFE.