Thanks to our daughter Kerri for inventing this amazing recipe. It's one of our family favorites!
10 cups milk
5 tsp. salt
1/4 cup chicken soup base
1 1/2 cups cornstarch
1/2 cup Italian dressing
14 cups cooked mixed veggies
8 cups cooked diced chicken
~Bring milk, soup base and salt to a boil
~In the meantime mix cornstarch with water to make a thin paste
~Once boiling remove milk mixture from heat and slowly add cornstarch mixture, stirring constantly.
~At this point mixture should be like a thick pudding. If not, add more cornstarch mixed with water until desired consistency.
~Add dressing, veggies and chicken
~Let cool while you make pie dough
~Line bottom and sides of 2-9x12 inch cake pans with prepared pie dough
~Divide chicken mixture between the cake pans. Be sure not to fill too full as you still have to add top crust.
~Arrange crust on top. Pinch edges to seal. Cut steam vents.
~Bake @ 425F for 1 1/2 to 2 hours until crust is golden brown.
~Let sit for 15-20 minutes before serving
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