Chicken Pot Pie

• 1 C chopped onion
• 1 C chopped celery
• 1 C chopped carrot
• 1/3 C butter
• 1/2 C flour
• 2 C chicken broth
• 1 C half and half
• 1 t salt
• 1/4 t pepper
• 4 C chopped cooked chicken
• basic pastry
• fresh parsley (opt)

Saute onion, celery, and carrot, in butter for 10 minutes. Add flour to sauteed mixture, stirring constantly.

Combine broth and half and half; gradually stir into vegetables mixutre. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stiring well.

Pour chicken mixture into a greased shallow 2 qt casserole. Top with pastry, cut slits to allow steam to escape. Bake 400°F for 40 mins or until golden brown. Granish with parsley.