Chicken Pot Pie
light cream (half&half)
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.