Chicken Pot Pie (Hgbf83b)

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Title: Chicken Pot Pie (Hgbf83b)
Categories: Pies, S_living, Main dish
Yield: 6 Servings

1 c Onion; chopped
1/2 c Flour
1 c Celery; chopped
2 c Chicken broth
1 c Carrot; chopped
1 c Half-and-Half
1/3 c Butter or margarine
1 ts Salt
1/4 ts Pepper
4 c Chicken; cooked, chopped

Saute onion, celery, & carrot in butter for 10
minutes. Add flour to sauteed mixture, stirring well;
cook 1 minute, stirring constantly. Combine broth and
half-and-half; gradually stir into vegetable mixture.
Cook over medium heat, stirring constantly, until
thickened & bubbly. Stir in salt & pepper. Add chopped
chicken, stirring well. Pour chicken mixture into a
greased shallow 2-quart casserole. Top with pastry;
cut slits to allow steam to escape. Bake at 400
degrees for 40 minutes or until crust is golden brown.
This is how the recipe appears in Southern Living
Annual Cookbook 1982. I omit the celery and add peas
and diced potatoes. I also double the pastry recipe &
make a double- crust pie. But you can alter it to suit
your family. ALSO GREAT WITH LEFTOVER TURKEY! After my
family gets tired of turkey, I use whatever's left,
and make up as many casseroles as I have meat for, and
freeze them.

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