Saute veggies (until almost done), add flour and spices. Mix to
coat. Add chicken broth and milk. Stir and bring to a boil until
thickened and bubbly. Add parsley. Pour into crust…top with
crust. Cook 30-40 minutes or until crust is browned golden.
Note- Use pastry, crumbs or biscuits to top these tasty mini
casseroles (pastry for double crust pie).