Chicken Pot Pie

Yields:	4 servings
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Saute onion, celery, andamp; carrot in butter for 10 minutes.

Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.

Combine broth and half-and-half; gradually stir into vegetable mixture.

Cook over medium heat, stirring constantly, until thickened andamp; bubbly.

Stir in salt and pepper.

Add chopped chicken, stirring well.

Pour chicken mixture into a greased shallow 2-quart casserole.

Top with pastry; cut slits to allow steam to escape.

Bake at 400 degrees for 40 minutes or until crust is golden brown.

It's okay, but i prefer vanilla instead of the cinnamon. Angela, Stoney Creek