Preheat oven to 400 F. Saute onion, celery, carrots and potatoes in
butter for 10 minutes. Add flour to sauteed mixture, stirring well
cook one minute stirring constantly. Combine broth and half and
half. Gradually stir into vegetable mixture
Cook over med heat strirring constantly until thickened and
bubbly. Salt and pepper; add chicken and stir well.
Pour into shallow 2 quart callerole 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.
Can be frozen before baked in oven.
Originally Submitted
6/8/2009
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