Chicken Pot Pie

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/3 cup melted butter
• 1/2 cup flour
• 2 cups chicken broth
• 1 cup half n half
• 4 cups cooked chicken
• salt and pepper

Instructions:
Saute onions, celery and carrots in butter for 1 minutes. Add flour, cook 1 minute - stirring. Combine broth and half n half, stir into vegetable mixture. Cook over medium heat until thickened. Stir in salt, pepper and chicken. Pour into a shallow 2 quart casserole dish. Top with pastry, cut slits. Bake at 400 degrees for 40 minutes or until golden brown.

Judy Owens