Chicken Pot Pie

• 6 Tbsp. butter
• 1 C. chopped onion
• 1/2 C. chopped celery
• 6 Tbsp. flour
• salt and pepper
• 2 C. canned chicken broth
• 1 C. Half & Half cream
• 2 C. potatoes, peeled, diced and cooked
• 1 can diced carrots, drained
• 1 can sweet peas, drained
• 2 C. shredded cooked chicken
• 2 tsp. dried parsley
• 1 box refrigerated pie crust

1. Preheat oven to 400 degrees. Grease a 2 quart round baking dish. Set the pie crust out. Heat the butter in a large saute pan over medium high heat. Add onions and celery, season with salt and pepper and cook, stirring for 2 minutes. Stir in flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken broth and bring the liquid to a boil. Reduce the heat to medium low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in potatoes, carrots, peas, chicken and parsley. Season with salt and pepper and mix well.

butter, onion, celery, flour, salt, chicken broth, cream, potatoes, carrots, sweet peas, chicken, parsley, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38369 (may not work)