Chicken Pot Pie

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 homemade)

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, sauté the diced onion, celery, carrots, and potatoes in the melted margarine for about 10 minutes, until the vegetables are tender.
3. Sprinkle the flour over the sautéed vegetables and stir well to coat them. Continue cooking for one minute, stirring constantly to prevent the flour from burning.
4. Combine the chicken broth and half-and-half in a separate bowl. Gradually add this mixture to the skillet, stirring constantly to avoid lumps.
5. Cook over medium heat, stirring continuously until the mixture becomes thick and bubbly.
6. Season the mixture with salt and pepper, then stir in the cooked chicken until everything is well combined.
7. Pour the chicken and vegetable mixture into a shallow 2-quart casserole dish. Place one pie crust at the bottom of the dish before adding the filling, then cover with the second pie crust on top.
8. Cut a few slits in the top pie crust to allow steam to escape during baking.
9. Bake in the preheated oven for 40-50 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
10. Allow the pie to cool slightly before serving.

Enjoy your homemade Chicken Pot Pie!