2 and 1/2 lbs chicken breasts, roasted OR 1 rotisserie chicken, skinned and shredded
1/2 cup butter
1 cup diced celery (2 large)
1 cup sliced mushrooms (4oz)
1 cup diced onion (1 large)
1 clove of garlic, minced
1/2 cup flour
1 tsp salt
pepper
3 cups chicken broth (home-made is best)
1 (10 oz) box of mixed frozen vegetables (peas, carrots, corn, green beans)
Pastry
1 cup flour
1/2 tsp salt
1/3 cup softened butter
1 egg beaten
1 tbsp cold water
1/2 cup shredded cheddar cheese
or
1 refrigerated Pillsbury crust
Saute vegetables in butter with salt and pepper. Add flour and cook 1-2 minutes. Add chicken broth and stir until thickened. Add frozen vegetables and then shredded chicken.
Pour into a Pam sprayed 8x8 baking dish. (2 and 1/2 qt).
Make pastry crust (or purchased) and roll out to fit the dish. Top filling, crimp edges over top of dish & slit top.
Bake 400 degrees about 45 minutes until nicely browned and bubbling.
Let stand 5-10 minutes and serve with a green salad and crispy bread.
Joan's Notes: An easy Do-Ahead Can freeze before baking Always a winner Great for left over turkey.