Chicken Pot Pie Casserole

• 3 chicken breasts, cooked and diced
• 1/4 cup butter
• 1/3 cup flour
• 1 small onion, chopped
• 1/4 teaspoon black pepper
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 12 ounces frozen mixed vegetables, cooked
• 1/4 cup chicken gravy (optional)
• 2 refrigerated pie crusts

1. Preheat oven to 425 degrees.
2. Take out pie crusts and let get to room temperature.
3. In saucepan, simmer butter and onion until soft.
4. Stir in flour and pepper, and cook until bubbly.
5. Slowly stir in broth and milk, a little at a time.
6. Heat to boil, stirring constantly.
7. Boil one minute.
8. Add chicken, veggies and gravy.
9. Unroll 1st pie crust and cut into 4 sections.
10. Cover the bottom of a 9x13 baking dish with the 4 sections of pie crust.
11. Spoon chicken filling over crust.
12. Unroll 2nd pie crust and slice into 3/4" strips.
13. Arrange 1/2 of the strips on a diagonal in one direction, about 1/2" apart, longest strips in the middle.
14. Arrange the other 1/2 of the strips on a diagonal in the opposite direction to create a lattice effect.
15. Bake on a cookie sheet 40-45 minutes or until crust is golden brown.
16. Let stand approximately 10 minutes before serving.

chicken breasts, butter, flour, onion, black pepper, chicken broth, milk, mixed vegetables, chicken gravy

Taken from www.food.com/recipe/chicken-pot-pie-casserole-161223 (may not work)