Chicken Pot Pie

Ingredients:

• 1 cup potato, diced
• 1 cup onion, diced
• 1 cup celery, diced (with Victoria Lehman Midura)
• 1 cup carrot, diced
• 1/3 cup melted butter
• 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 (either store-bought or your own recipe)

Directions:

1. Preheat Oven: Preheat oven to 400°F.
2. Sauté Vegetables: In a large skillet, sauté the diced onion, celery, carrots, and potatoes in melted butter for about 10 minutes, until softened.
3. Add Flour: Stir in the flour and cook, stirring constantly, for about 1 minute to form a roux.
4. Add Liquids: Gradually pour in the chicken broth and half-and-half, stirring constantly. Continue to cook over medium heat until the mixture thickens and becomes bubbly.
5. Season: Stir in the salt and pepper, then add the cooked chicken, mixing everything well.
6. Assemble Pie: Pour the filling into a shallow 2-quart casserole dish. Place one pie crust on the bottom of the dish, and top with the second pie crust. Be sure to cut slits into the top crust to allow steam to escape while baking.
7. Bake: Bake for 40-50 minutes, or until the pastry is golden brown and the filling is bubbly and cooked through.
8. Serve and Enjoy: Let the pie sit for a few minutes before serving. Enjoy the creamy, hearty flavors!