Chicken Pot Pie (Hgbf83b)

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. -----