Leftovers

A favorite way to use up leftover chicken and vegetables.

Saute onions and red peppers in a stick of butter (mushrooms would be good too!). When vegetables are soft add 2/3 cup of flour, stirring constantly about 2 minutes. Add thyme, salt, and pepper to taste.

All at once add 2 cans of chicken broth (about 4 cups if using homemade) and 1.5 cups of milk. Stir till thick and bubbly. Remove from heat and add in chopped, cooked veggies and chicken or other meat. Pour into 2 pie plates and top with crust or biscuits. Bake at 350 till crust is golden.

This recipe makes two 9" pies. One just isn't enough for us!