See the Recipe Below
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| Photo Credit |
Ingredients:
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)
Directions:
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.
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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