Chicken Pot Pie

Melissa Gardner

Ingredients:
4 cups Cooked Chicken (I use rotisserie)
1 cup chopped Celery
1 cup chopped Carrots
1 cup chopped Onion
1 large Potato, peeled and cut into cubes
1 stick Butter
½ cup Flour
1 cup Half-n-Half
2 cups Chicken Broth

Pastry:
1 cup Flour
½ tsp. Salt
1/3 cup Crisco
2-3 tbsp cold Water

Cook vegetables in butter for 5-10 minutes. Add the flour to the veggies and cook one minute, stirring constantly. Combine broth and half-n-half. Gradually stir into veggie mixture. Cook over medium heat until thick and bubbly (always stirring). Add salt, pepper and chicken. Stir to combine. Pour into 9 x 13 dish. Mix pastry ingredients together and roll out to spread over chicken mixture. Bake at 400 degrees for 40 minutes (uncovered).