From: Heather
Makes 2 pies
1 cup Diced potato
1 cup Diced onion
1 cup Diced celery
1 cup Diced carrot
⅓ cup Melted butter
½ cup AP flour
2 cups Reduced Chicken broth
1 cup Half & Half
1 tsp salt
¼ tsp pepper
4 cups cooked, chopped chicken
4 Pie crusts
Ray & Heather Mods
1 cup Frozen peas
Preheat oven to 400°F
Sauté onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to vegies and stirring well. Cook for 1 minute stirring constantly.
Combine broth and half and half then 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.
Place bottom crust in 2 - 10" pie pans.
Pour 1/2 of the filling into each pan. Top each pan with pie crust.
Cut slits in top crust to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Notes
Double wrap and freeze the uncooked pies for up to a month.
Ingredients
1 cup Diced potato
1 cup Diced onion
1 cup Diced celery
1 cup Diced carrot
⅓ cup Melted butter
½ cup AP flour
2 cups Reduced Chicken broth
1 cup Half & Half
1 tsp salt
¼ tsp pepper
4 cups cooked, chopped chicken
4 Pie crusts
Ray & Heather Mods
1 cup Frozen peas