• Cooking Time: 30 min
• Servings: 6
• Preparation Time: 45 min
• Pie dough to cover casserole or 10" skillet or frozen puff pastry dough
• 3 cups cooked chicken, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 small onion, diced
• 1 potato, diced
• 2 Tbsp butter
• 2 Tbsp flour
• Pepper to taste
• 2 cups chicken broth, (I use better than bouillon and 2 cups water)

1. Prepare pie dough, set aside.
2. Dice vegetables.
3. Melt butter in 10" skillet and saute vegetables except for potato. Add flour and stir.
4. Add chopped chicken, potato, and broth over the heat. Sprinkle with pepper and top with crust. Make slits in crust for steam to escape.
5. Put into oven and bake at 400 degrees F for 30-35 min until bubbly and golden on top.
6. Let rest out of oven 15 min to cool and set.
7. Enjoy!

I have made this recipe for years and love it because it only has a top crust to fool with and it comes out crispy and delicious. I got this recipe from Karen Smith's Best of Bridge cookbook when my kids were little!