°1 cup diced potatoes
°1 cup diced onion
°1 cup celery, diced
°1 cup carrots cut into cubes
°1⁄3 cup melted ghee
°1⁄2 cup all-purpose flour
°2 cups of chicken broth
°1 and a half cups
°1 teaspoon of salt
°1⁄4 teaspoon pepper
°4 c cooked/chopped chicken
°2 pie crusts
Heat oven 400 degrees F.
Fry the onions, celery, carrots and potatoes in ghee for about 11 min.
Add the flour to the sautéed mixture, stirring well and cook for 1 minute, stirring constantly. Mix broth and half and half.
Gradually stir in the vegetable mixture.
Cook over medium heat, stirring constantly, to thicken and bubble. Mix with salt/pepper; Add the chicken and stir well.
Pour into a shallow 2-quart casserole dish and top with pie crusts.
Cutting slits to allow steam to escape.
Bake 41 to 51 minutes or until pastry is browned and filling is cooked through.