1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed and sliced
4 fresh peeled potatoes, washed and cubed
3 ribs fresh celery, washed and sliced
1/2 fresh onion, chopped
1/2 can each corn & green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
Seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter

Wash chicken and boil on stove for 1 hour. Remove chicken from pot and boil fresh vegetables in the broth until soft.

While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13" casserole dish.

Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.

Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.

Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.

Bake at 400°F until casserole is bubbly and crust is done.

MMMM---DELICIOUS! Well worth its effort!

Submitted by: Vicki R.