Fuller'S Chicken Pot Pie

• 1 cup potato, peeled & diced
• 1 cup chopped onion
• 1 cup sliced celery
• 1 cup sliced carrot
• 1/3 cup melted margarine
• 1/2 cup flour
• 1 (14 1/2 ounce) can chicken broth
• 2 cups half-and-half
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 4 cups chopped cooked chicken
• 2 frozen deep dish pie shells
• 2 pillsbury refrigerated pie crusts

1. Saute onion, celery, carrots& potatoes in margarine for 10 min.
2. Add flour to sauted mixture, stirring well.
3. Cook 1 min.
4. stirring constantly.
5. Combine broth, half&half, salt& pepper.
6. Stir into veggie mixture.
7. Cook over med.
8. heat, stirring constantly, until thick& bubbly.
9. Add chicken& stir well.
10. Divide into 2 deep dish frozen pie crusts.
11. Top with refrigerated crusts.
12. Cut slits to vent Bake at 400 deg.
13. for 40 to 50 min or until pastry is golden& filling is bubbly.
14. IMPORTANT~ LET SIT 10 to i5 MIN BEFORE SLICING.

potato, onion, celery, carrot, margarine, flour, chicken broth, salt, white pepper, chicken, dish pie shells

Taken from www.food.com/recipe/fullers-chicken-pot-pie-82196 (may not work)