• 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)
  • 1 Preheat oven to 400°F.
  • 2 Saute onion, celery, carrots and potatoes in margarine 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.
  • 10 Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.