3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1/2 cup chopped onion
1 small bay leaf
3 cups cubed potatoes
1 package frozen mixed vegetables (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust

Combine chicken, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in slow cooker. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours.Remove bay leaf.

Heat oven to 375°. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into slow cooker. Stir in pepper, poultry seasoning, and salt. Remove the liner from slow cooker base and carefully place 9-inch pie crust over the mixture. Place the crockery inside pre-heated oven and bake (uncovered) for about 15 to 20 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.
Serves 8.