Chicken Pot Pie

This recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Tastes great on a cold winter day.

1¾ hours | 1 hour prep

SERVES 6 -8
• 1 cup potato, diced
• 1 cup chopped onion
• 1 cup celery, diced
• 1 cup chopped carrot
• 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 chopped cooked chicken
• 2 pie crusts (either store bought or your own recipe...Mike if you are reading this when you decide to give up your pie crust recipe I will not have to buy it any more.... PLEASE?!)
1. Preheat oven to 400°F.
2. Sauté onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sautéed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half
5. Gradually stir into vegetable mixture
6. Cook over medium heat stirring constantly until thickened and bubbly
7. Stir in salt and pepper; add chicken and stir well
8. Pour into shallow 2 quart casserole dish and top with pie shells
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through