Recipe: Chicken Pot Pie With Pastry Crust

CHICKEN POT PIE (Serves 6)

1cup each chopped onion, celery and carrot
1/3 cup butter or margarine, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half- and- half
1 teasp. salt and 1/4 teasp. pepper
4 cups pre-cooked, deskinned, deboned chicken, chopped or chunked

Basic Pastry (on separate page)

Saute onion, celery and carrot in butter for 10 min. 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 med. heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped or chunked, pre-cooked chicken, stirring well.

Pour chicken mixture into a 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.