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Chop cooked chicken and set aside. Saute onion, celery, carrots and potatoe with butter until tender, about 15 minutes. When vegetables are tender, add flour to coat and continue cooking. Slowly stir in chicken broth and then half and half. After mixture thickens, add chicken and heat for a couple of minutes. Pour chicken mixture into a buttered deep disk pie and cover with pie crust. Make small slits in crust. Bake at 350 degrees - 400 degrees for 30 minutes.
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