CHICKEN POT PIE
1 2 to 3 pound whole fryer or 4 large chicken breast
1 cup chopped or sliced carrots
1 cup chopped onions
1 cup diced potatoes
½ cup finely chopped celery
½ cup frozen green peas (thawed)
½ cup flour (plain- all purpose)
2 cups chicken broth
½ cup butter or margarine
1 cup half and half
1 teaspoonful salt
½ teaspoonful black pepper
1 package pie crust ( or make from scratch)


Boil chicken in large pot for 45 min to 1 hr or until meat easily pulls away from the bone. Remove chicken from the bones, and chop. Reserve 2 cups of the stock

In a large skillet, melt butter or margarine, add the chopped vegetables. Cook slowly over low to medium heat for 15 to 20 minuets until vegetables are tender.

Slowly add flour and stir until mixed and smooth

Slowly add chicken broth, then half-and-half, stirring constantly

Stir in the chopped chicken, the peas and the seasoning

Transfer to a deep casserole dish, top with pie crust and bake at 350 * for 20 to 30 minuets, until crust browns.