Homestyle Chicken Pot Pie

Makes 4 servings

6 potatoes, peeled and diced

2 carrots, peeled and chopped

3/4 c. butter

2 stalks celery, chopped

1 c. onion, chopped

1 c. frozen peas

2 T. all-purpose flour

1-1/2 c. chicken broth

1 c. half-and-half

4 boneless, skinless chicken breasts, cooked and cubed

9-inch pie crust

In a large skillet over medium heat, sauté potatoes and carrots in butter; add celery, onion and peas. Cook for 5 minutes or until peas are thawed; stir in flour to coat vegetables. Pour in broth; stir until mixture thickens. Add half-and-half; stir until sauce is thick and creamy. Mix in chicken; pour into a greased 2-quart casserole dish. Cover with pie crust; shape edges of crust and cut slits in top. Bake at 350 degrees for 30 minutes, or until golden.

Make mini pot pies! Spoon filling into oven-safe bowls and cut crust circles to fit, using another bowl as a guide. Set on a baking sheet. Bake for 20 to 25 minutes at 400 degrees, until bubbly and golden.