Homestyle Chicken Pot Pie

Lorri Young, Poolesvllle, MD
A real made from scratch pot pie, hearty and satisfying.

6 potatoes, cut into bite-size pieces
2 carrots, peeled and chopped
3/4 c, butter
2 stalks celery, chopped
1 c. onion, chopped
1 c. frozen peas
2 T. all-purpose flour
1-1/2 c. chicken broth
1 c. half-and-half
4 boneless, skinless chicken breasts, cooked and shredded
9-inch pie crust

Sauté potatoes and carrots in butter; add celery, onion and peas. Cook
for 5 minutes or until peas are thawed; stir in flour to coat vegetables.
Pour in broth; stir until mixture thickens. Add half-and-half; stir until
sauce is thick and creamy, Mix in chicken; pour into a greased 2-quart
baking dish. Cover with pie crust; shape edges of crust and cut slits in
top, Bake at 350 degrees for 30 minutes or until golden. 
Makes 4 servings.