1 cup boiling water
1 cup cubed potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
2 T. margarine
2 T. flour
1 tsp. salt
1 cup milk
2 cups (8 oz.) shredded sharp
cheddar cheese
2 cups diced cooked chicken
1/2 pkg. pie crust mix (1- 9")
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Heat oven to 425F. Pour water
over vegetables. Simmer 10 minutes;
drain. Make white sauce with
margarine, flour, salt, & milk.
Add cheese; cook, stirring
constantly, until cheese is
melted. Stir in vegetables &
chicken. Spoon chicken mixture
into 4- 5 1/2" pie plates.
Prepare pie crust as directed
on pkg. Divide dough in 4
portions; roll each to 7"
circle. Fit each dish with
crust. Flute & slit crust.
Bake at 425F, 30 minutes.