Chicken Pot Pie

 Favorite  Comfort total time1 hr 30 mins addedSeptember 2015

• 1 cup potato, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup peas
• ⅓ cup melted butter
• ½ cup all-purpose flour
• 2 cups chicken broth
• 1 cup half & half
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon nutmeg
• 2 teaspoons thyme
• 1 teaspoon marjoram
• 1 teaspoon basil
• 4 cups chicken, cooked and chopped
• baking powder biscuits

1. Preheat oven to 400°F.
2. Sauté onion, celery, carrots and potatoes in margarine for 10 minutes.
3. Add flour to sautéed mixture, stirring well, cook one minute stirring constantly.
4. Combine broth and half & half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt, pepper, spice and herbs; add chicken and peas, and stir well.
8. Pour into shallow 2 quart casserole dish and top with baking powder biscuits.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.