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.
This cookbook, A Collection of Our Treasured Family Recipes Compiled with Love, for Generations to Come was provided to Our State magazine as part of a call for community cookbooks. Email recipes@ourstate.com for ordering information.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
