Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Chicken Pot Pie Casserole

3 medium chicken breasts (or turkey), cooked & cubed
¼ cup butter
1/3 cup flour
1 small onion, chopped
¼ tsp. pepper
1½ cups chicken broth
½ cup milk
12-oz. pkg. frozen mixed vegetables, cooked
¼ cup chicken gravy (optional)
2 refrigerated pie crusts

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Preheat oven to 425ºF. Take out pie crusts to get to room temperature. In saucepan, simmer butter and onion till soft. Stir in flour and pepper, and cook till bubbly. Slowly stir in broth and milk, a little at a time... heat to boil, stirring constantly. Boil 1 minute. Add chicken, veggies, and gravy. Unroll first pie crust, cut into 4 pieces sections, then cover bottom of a 9x13” baking dish. Spoon chicken filling over crust. Unroll 2nd crust and slice into ¾" strips. Lay ½ of the strips on a diagonal in one direction about ½" apart and longest strips in the middle. Lay the other ½ of the strips in the other direction to cover creating a lattice effect like a pie. Bake on a cookie sheet 40-45 minutes or until crust is golden brown. Let stand approximately 10 minutes before serving. NOTE: You could also just lay the entire top crust over filling in one piece and just cut several slits in the top. Or, if using 2 frozen round pie crusts with tin fill first one, then invert the 2nd one to cover and remove tin. Press together to seal and cut several slits in the top to vent. Makes 6 servings.