Chicken Pot Pie
1 cup potato diced
1 cup onion diced
1 cup celery diced
1 cup carrot diced
1/3 cup melted margarine
1/2 cup flour
2 cups chicken broth
1 cup half & half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts
Directions
- Preheat oven to 400°F,
- Saute onion, celery, carrots and potatoes in butter for 10 minutes.
- Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
