SERVE S 6–8
2 refrigerated pie crusts
1 stick (8 tablespoons) butter
1 cup fresh carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
½ cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chicken breasts, cooked and chopped
1 cup canned English peas
Place a pie crust into the bottom of a 12-by-9-by-2½-inch ovenproof dish. Pull crust down gently to meet the corners of the dish. Save the remaining crust to top the pie. In a large pan, melt half of the butter, then saute the carrots, celery and onion. Add flour and continue stirring until thickened. Add chicken broth gradually. Continue to stir, then add half-and-half. Stir in chicken and peas. Add chicken mixture to the pie crust-covered dish, then top with second crust. Stretch the dough to meet the corners of the dish. Dot with small pieces of remaining butter. Preheat oven to 400 degrees. Bake 40 minutes, allow to sit a few minutes, then serve.
Carolyn Gault, Rock Hill