1 cup potato, diced
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
4 cups chopped cooked chicken
Salt and pepper to taste
2 9-inch pie crusts (either store bought or your own recipe)
Preheat oven to 400°F. Place one pie crust in the bottom of an 8-inch casserole dish. Reserve the second crust.
Sauté the onion, celery, carrots and potatoes in butter for 10 minutes. Add flour to sautéed mixture, stirring well. Cook one minute stirring constantly. Combine broth and half and half and gradually stir it into the vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Add chicken and stir well. Season with salt and pepper to taste. Pour pot pie filling into the casserole dish. Place second pie crust on top. Cut slits to allow steam to escape.
Bake pot pie for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.