Cook once, eat twice – a great recipe for your leftover roast chicken.
2⁄3 cup milk
2 cups cooked, diced chicken or turkey
1 cup frozen mixed vegetables
2 tsp Roast Chicken Seasoning
1 prepared pie crust (9”)
2 tbsp milk
- Preheat oven to 350° F.
- Combine prepared Gravy, milk, chicken, vegetables, and seasonings in a Multipurpose Pot. Slowly heat to simmering, stirring regularly.
- Add filling to a shallow 9” (23 cm) pan and cool to room temperature. Top with pie crust and brush with milk. Cut small slashes so steam can escape.
- Bake 15–20 min, or until golden-brown and heated through. Cool 5 min before serving.