Delightful Chick Pot Pie

• 1 cup russet potato, diced
• 1 large sweet onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 ear of corn, cooked
• 1/3 cup melted margarine
• 1 teaspoon garlic powder
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 pie crusts
• 4 cups chicken, cooked and chopped
• 1 tablespoon margarine, melted

1. Preheat oven to 400.
2. Cut the corn off the cobb, set aside.
3. Saute onions, celery, carrots, and potatoes in margarine for about 10 minutes.
4. Add flour to mix, stirring well cooking about 1 minute stirring constantly.
5. Combine the broth and the half/half.
6. Stir in the vegetable mix slowly.
7. Bring heat to medium stirring constantly until very thick and bubbly.
8. Add in corn, salt, pepper, garlic powder, and chicken, stir well.
9. In a 9 inch pie pan, lay down 1 crust, fill with mixture and then cover with the other crust. Spread melted margarine over the top crust.
10. Cut several slits in the top to allow the steam inside to escape.
11. Bake 35-45 minutes or until a nice golden brown.

russet potato, sweet onion, celery, carrot, corn, margarine, garlic, allpurpose, chicken broth, black pepper, salt, chicken, margarine

Taken from www.food.com/recipe/delightful-chick-pot-pie-509358 (may not work)