1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1/2 c. butter
1/2 c. flour
2 c. chicken broth
1 c. half and half
1 tsp. salt
1/4 tsp. pepper
4 c. chopped chicken
Pie crust pastry (ready made or homemade)

Saute onion, celery and carrots in butter for 10 minutes. Add flour; stir well; cook one minute, stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. Cook over medium heat; stir constantly until thick and bubbly. Stir in salt, pepper and chicken. Pour into shallow baking dish. Top with pastry. Bake at 400 degrees for 40 minutes or until pastry top is browned.