Chicken Pot Pie

Ingredients:

¼ cup margarine
¼ cup flour
1½ cups chicken broth
1½ cups half and half
¾ teaspoon salt
½ teaspoon pepper
2 tablespoons margarine
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped carrots
¾ cup frozen peas
3½ cups cooked chicken, chopped
2 pie crusts for 9 inch pie

Directions:

Melt ¼ cup margarine. Add flour; stir until smooth. Cook 1 minute, stirring constantly.

Gradually add broth and half and half. Cook over medium heat, stirring until thick and bubbly. Add salt and pepper.

Melt 2 tablespoons of margarine in skillet and sauté onion and celery until crisp tender. Stir in peas, carrots, and chicken, then add to creamed mixture.            

Place bottom crust in pie pan; fill with creamed mixture and add top crust. Cut slits in top and bake at 375˚ for 30 to 40 minutes.

Our State North Carolina