Deep Dish Chicken-Vegetable Pie

• 1 1/2 to 2 lb. chicken, cooked and boned
• 3 1/2 c. chicken broth
• 4 carrots, cut into 1 inch pieces
• 2 c. 1 inch celery slices
• 4 potatoes, peeled and cut into quarters
• 2 c. half and half
• 1 tsp. poultry seasoning
• 1/4 c. margarine, melted
• 1/2 c. flour
• favorite recipe for top crust

1. Place vegetables in a boiler and add chicken broth.
2. Cover and simmer for about 20 minutes or until vegetables are tender.
3. Stir in half and half and poultry seasoning.
4. In a small bowl mix margarine and flour into a paste.
5. Drop lump of paste into sauce. Stir over low heat until flour paste melts and sauce thickens. Season sauce to taste with salt and pepper.
6. Cut chicken into large pieces.
7. Stir chicken into sauce.
8. Pour mixture into 2 or 3-quart casserole.
9. Place crust over filling all the way to the edge of casserole dish.
10. Prick top to allow steam to escape.
11. Bake in 400u0b0 oven for 20 to 25 minutes or until golden brown.
12. Serves 6 to 8.

chicken, chicken broth, carrots, celery, potatoes, poultry seasoning, margarine, flour, favorite recipe

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327082 (may not work)