2 9" pie crusts
2 T butter
2 T flour
1 c milk
1/4 lb bacon, cut into 1" pieces
1 1/2 lb chix breast, cut into 1" pieces
1 1/2 c sliced carrots
1 1/2 c chopped onion
1/2 lb sliced mushrooms
1/2 c celery, sliced
1/2 c cubed potato
1 clove garlic, minced
1 T minced parsley
1/2 t oregano
1/2 t crushed pepper
pre-bake bottom pie crust for 10 min at 375.
prepare sauce: in small saucepan, melt butter. sprinkle w/flour and cook for abt. 3 minuntes, stirring constatnly. add the milk all at one time and continue to cook and stir until thickented. set aside.
in large frypan cook bacon over medium heat until crisp. remove the bacon and drain. reserve 2 T bacon fat. brown the chix quickly. remove and set aside.
saute carrots for 3 min, add onions, mushrooms, celery and potatoes; saute for several minutes. add garlic, parsley, oregano, salt and pepper. stir to mix well.
combine white sauce , bacon, chix, and veggies. pour into prebaked pie shell. top with other pie shell, crimp edges and cut steam vents on top.
bake in a preheated 375 oven for 45 min or until golden brown. allow to sit 10 min before cutting.