Chicken Pot Pie

Directions

Sauté onion, celery, and carrot in butter for 10 minutes.

Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.

Combine broth and half-and-half; gradually stir into vegetable mixture.

Cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in salt andamp; pepper. Add chopped chicken, stirring well.

Pour chicken mixture into a greased shallow 2-quart casserole.

Top with pastry; cut slits to allow steam to escape.

Bake at 400℉ (200℃) for 40 minutes or until crust is golden brown.