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1
Remove prepared refrigerated pie crusts from refrigerator and let come to room temperature.
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2
Peel, seed, and cube butternut squash and place on roasting pan coated with non-stick cooking spray.
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3
Peel potatoes and cube, placing on same prepared roasting pan, along with baby carrots.
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4
Sprinkle with salt and pepper to taste and roast in oven at 350 degrees for 45 minutes to 1 hour until tender.
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5
Remove from oven and allow to slightly cool.
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6
In a heavy duty skillet, saute celery and onion in 3 tablespoons olive oil until translucent.
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7
Add 3 tablespoons of flour and stir for 1-2 minutes to make a roux.
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8
Add 1 1/2 -2 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon granulated garlic and salt and pepper to taste, simmering on medium heat until thickened.
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9
Add more chicken broth if needed until desired thickness.
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10
Place one pie crust in 8 x 10 casserole dish.
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11
Place chicken and roasted vegetables on top of crust.
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12
Top with sauteed vegetables and roux, mixing gently.
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13
Top with remaining crust and cut 3-4 slits in top of crust to allow steam to escape.
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14
Place casserole in 350 degree oven on bottom rack for 45 minutes, allowing bottom crust to bake evenly.
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15
Move casserole dish to top shelf and increase temperature to 400, baking 15 minutes longer to allow top to brown.
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16
Remove from oven and allow to cool for 15 minutes before serving.
