Ingredients:

1 cup potato, diced

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1/3 cup melted margarine

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chicken, cooked and chopped

2 pie crusts

Directions:

1. Preheat oven to 400°F. Sauté onion, celery, carrots and potatoes in margarine for 10 minutes.

2. Add flour to sautéed mixture, stirring well, cook one-minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.

3. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well.

4. Pour into shallow 2-quart casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Bon Appetit!