1cup potato, diced

1cup onion, diced

1cup celery, diced

1cup carrot, diced

1⁄3cup 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 and potatoes in margarine for 10 minutes.

Add flour to sautéed mixture, stirring well, and 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.


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