Ingredients:
1 cup potatoes, peeled & diced
1 cup chopped onions
1 cup sliced celery
1 cup sliced carrots
1/3 cup melted margarine
1/2 cup flour
1 (14 1/2 ounce) cans chicken broth
2 cups half-and-half
1 teaspoon salt
1/4 teaspoon white pepper
4 cups chopped cooked chicken
2 frozen deep dish pie shells
2 pillsbury refrigerated pie crusts
Directions:
Saute onion, celery, carrots& potatoes in margarine for 10 min.
Add flour to sauted mixture, stirring well.
Cook 1 min.
stirring constantly.
Combine broth, half&half, salt& pepper.
Stir into veggie mixture.
Cook over med.
heat, stirring constantly, until thick& bubbly.
Add chicken& stir well.
Divide into 2 deep dish frozen pie crusts.
Top with refrigerated crusts.
Cut slits to vent Bake at 400 deg.
for 40 to 50 min or until pastry is golden& filling is bubbly.
IMPORTANT~ LET SIT 10 to i5 MIN BEFORE SLICING.
Servings: 8-10
Time preparation: 25 min.
Time total: 70 min.