CHICKEN POT PIE II

By stepjo7269

FoodNetwork.com

Ingredients

• Directions:
• 1 cup potato, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup green peas
• 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)
• 1 . Preheat oven to 400°F.
• 2 . Saute onion, celery, carrots and potatoes in butter for 10 minutes.
• 3 . Add flour to sauteed 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.

Preparation

Step 1

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.