Chicken Pie In A Pan

• 2 celery ribs, diced
• 2 medium carrots, diced
• 1 small onion, chopped
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup 2% milk
• 1 cup chicken broth
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 4 cups cubed cooked chicken
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup 2% milk
• 2 cups shredded cheddar cheese

1. In a large skillet, saute the celery, carrots and onion in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup and chicken. Spoon into a greased 13x9-in. baking dish; set aside.
2. For crust, combine the flour, baking powder and salt. Cut in butter until crumbly. Add milk, tossing with a fork until mixture forms a soft dough; shape into a ball.
3. On a lightly floured surface, roll into a 12x10-in. rectangle. Sprinkle with cheese. Roll up jelly-roll style, starting from a long side. Cut into 12 slices. Place cut side down over chicken mixture. Bake, uncovered, at 350u0b0 for 35-40 minutes or until the crust is lightly browned.

celery, carrots, onion, butter, allpurpose, salt, milk, chicken broth, condensed cream, chicken, flour, baking powder, salt, cold butter, milk, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-pie-in-a-pan/ (may not work)