Chicken Pot Pie ¼ cup margarine ¼ cup flour 1½ cups chicken broth 1½ cups half and half ¾ teaspoon salt ½ teaspoon pepper 2 tablespoons margarine ¾ cup chopped
Melt ¼ cup margarine. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add broth and half and half. Cook over medium heat, stirring until thick and bubbly. Add salt and pepper. Melt 2 tablespoons of margarine in skillet and sauté onion and celery until crisp tender. Stir in peas, carrots, and chicken, then add to creamed mixture. Place bottom crust in pie pan; fill with creamed mixture and add top crust. Cut slits in top and bake at 375˚ for 30 to 40 minutes.
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