Chicken Pot Pie

[Roxy15]

Chicken Pot Pie:

 

***Can Use 2 Cups Of Frozen Vegetables Instead Of Peas & Carrots.

 

1 cup potato, diced

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1 cup frozen peas, opt.

1/3 cup melted margarine

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chicken, cooked and chopped

2 pie crusts (either store bought or your own recipe)

 

Preheat oven to 400°F.

 

Sauté onion, celery, carrots, peas-(If Using) and potatoes in butter for 10 minutes.

 

Add flour to sautéed 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.