- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 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. Saute onion, celery, carrots and potatoes in margarine 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.
-Bake 30-40 minutes or until crust is golden and flaky.