Creamed Chicken Pie- Not the Same Old Way OAMC

• 2 lbs chicken, boneless, skinless breast
• 12 teaspoon salt
• 2 prepared pie crusts
• 1 cup mushroom, sliced
• 5 tablespoons butter
• 12 cup small broccoli floret
• 1 small green pepper, diced small
• 6 tablespoons flour
• 2 cups milk
• 12 teaspoon pepper
• 2 roasted red peppers, diced small
• 14 teaspoon paprika

1. In addition to the above, you'll need to choose a topping for your pies.
2. I use seasoned stuffing cubes, biscuits or buttered bread crumbs depending on what I have in the house.
3. Cook chicken in boiling water with the salt.
4. Cool, cube and reserve 1 cup of the broth.
5. Set aside.
6. Preheat oven to 400.
7. In a large skillet melt butter and saute broccoli, green pepper and mushrooms until starting to soften and they become tender.
8. Remove from pan, set aside and add the flour.
9. Cook until browned in the remaining butter.
10. Add reserved broth, milk and pepper whisking to blend.
11. Bring to boil and cook until thickened, about 2 more minutes.
12. Add red peppers, paprika, veggies and chicken to the pan and stir gently until heated through.
13. If you will be freezing both pies, you can just blend everything together and skip the heating process.
14. Pour into pie crusts, add your topping choice and bake 45 minutes.
15. When frozen, bake them at 350 for about 1hr 15 minutes.
16. I freeze my pies with the topping in place.

chicken, salt, mushroom, butter, broccoli floret, green pepper, flour, milk, pepper, red peppers, paprika

Taken from www.food.com/recipe/creamed-chicken-pie-not-the-same-old-way-oamc-360370 (may not work)