1 frozen deep dish pie crust, thawed
or pkg of 2 if you want a top crust
1/2 T. margarine
1 T. vegetable oil
1 rib celery, diced
1/2 lg. shallot or 1/2 sm. onion, finely chopped
1/4 t. garlic powder
1/2 c. or 8 mini carrots, sliced thinly
1 14.5 oz can chicken broth
1 bay leaf
1 t. thyme
1 T. parsley
2 c. cooked chicken or turkey
1/2 c. fat-free half-and-half
2 T. flour
1/4 c. milk
1/2 c. green beans
1/2 c. corn I use frozen vegetables.
1/2 c. peas
4 oz. sliced fresh mushrooms
1/4 t. salt
freshly ground pepper to taste

1. If not using leftover turkey or chicken, microwave or bake poultry till done; set aside to cool.
2. Place crust in bottom of large pie plate; set aside.
3. Preheat oven to 400 degrees.
4. In bowl, stir flour into milk until smooth. Add broth and set aside.
5. In saucepan over medium-high heat, melt butter with oil and saute celery, shallot/onion, carrots and mushrooms 7-8 minutes. Add broth mixture and seasonings. Bring to boil, then lower heat and simmer until thickened, about 10-15 minutes. Remove bay leaf. Dice chicken/turkey and add to broth mixture. Stir in half-and-half and boil 7-9 minutes, stirring often. Add remaining veggies and salt and pepper.
6. Pour mixture into pie shell. If desired, top with second crust and brush with milk. Cover with foil and bake for 15 minutes. Uncover and bake until golden brown, 5-10 more minutes.

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