Ingredients

• 1 cup potatoes, diced
• 1 cup chopped onions
• 1 cup celery, diced
• 1 cup chopped carrots
• 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 chopped cooked chicken
• 2 frozen pie crusts

Preparation

Saute onion, celery, carrots and potatoes in butter 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 a shallow 2 quart casserole dish. Top with pie shells. Cut slits.

Bake at 400F for 40 to 50 minutes or until pastry is golden brown and filling is bubbly and cooked through.