Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: take a casserole dish and line the bottom and sides with pie dough. save dough for the top. fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time. you want at least 3 cans for a 11x9 dish. once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges. seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan. make 4 incisions at the top of the pie so it can breathe. cook at 375 for 1 hour or until crust is a nice golden brown. enjoy!

Target recipe: melt butter in large skillet. add leeks, red bell pepper and carrots. saute 5 minutes. add in flour, and mix well. add poultry seasoning, pepper and salt. mix well. slowly pour in chicken broth, stirring well. add half and half. heat to a simmer, stirring constantly. continue to cook until carrots are just tender. add chicken and peas. pour mixture into 9" pie plate. cover with pie crust, crimping edges decoratively. cut several steam holes in top of crust. brush crust with beaten egg. pie can be well covered and frozen for up to three weeks at this point. thaw completely before baking. bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly.