Chicken Divan Pot Pie
INGREDIENTS:
pie crust for 2 crust pie
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. dried thyme leaves
1/2 cup chicken broth
1/2 cup milk
1 cup shredded Colby cheese
1/4 cup grated Parmesan cheese
2 cups chopped cooked turkey or chicken
9 oz. pkg. frozen broccoli florets, thawed and drained

PREPARATION:
Preheat oven to 425 degrees F. Line 9" pie pan with one of the pie crusts and set aside. [Melt butter in medium saucepan and add flour and pepper. Cook until this roux is bubbly, stirring constantly.

Veggie Pot Pie

INGREDIENTS:
2 crust pie dough
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 cups milk
1.5 oz. pkg. white sauce mix
1/4 tsp. pepper
1-1/2 cups shredded colby cheese
1/4 cup grated Parmesan cheese
16 oz. pkg. frozen mixed vegetables, thawed and drained
1-1/2 cup frozen hash brown potatoes, thawed and drained

PREPARATION:
Preheat oven to 425 degrees F. Line 9" pie pan with 1 pie crust and set aside. Heat olive oil in large skillet; add onion and bell pepper and cook and stir until crisp tender. Add milk, white sauce mix, and pepper to skillet, stirring constantly.

Bring to boil, then add cheese, vegetables, and potatoes. Cook and stir until cheese is melted and vegetables are hot.

Spoon vegetable mixture into pie crust. Top with second crust; seal and flute edges.

Cut slits in top crust for venting. Bake at 425 degrees F. for 30-40 minutes until crust is deep golden brown. Let stand 15 minutes before serving. 6 servings