Nuna Pot Pie, submitted by Michelle1968. Being vegetarian I cannot vouch for the deliciousness of this recipe, so if anyone dies from this, it's not my fault.

No, actually, I've heard this is a great recipe and can't wait to hear about people's attempts at this one. Who knows, Hubby-Wan may make this for himself sometime!!

Best of luck!!

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NUNA POT PIE

Crust
(double this- makes it easier, but do half (the bottom) first then prepare the top crust later)

2c. all purpose flour
1/4 tsp. salt
2/3 butter/ margarine
1/4 c. cold water


Filling

2 1/2 c. cooked cubed chicken
2 c. frozen peas
1/4 c. finely chopped onion
3 med sliced carrots
3 med potatoes, peel, cubed 3/4"


Sauce
(double if you want to add more potatoes and carrots)

3 tbsp. butter/ margarine
3 tbsp. all purpose flour
1 c. half and half
1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp pepper

Milk


Heat oven 350 degrees. In large bowl combine crust ingredients- flour, salt. Cut in butter until crumbly. W/fork or pastry cutter, mix in water. Roll to 1/4" thick and place in the bottom of a 3 qt deep dish casserole (13x9 fine), Set aside.

In large bowl combine filling ingredients. Set aside.

In 2 qt saucepan, melt 3 tbsp butter;stir in 3 tbsp flour. Cook over med. high heat stirring occasionally until hot and bubbly (3-4 min). Whisk in half-n-half, chicken broth, 1/2 tsp salt and pepper. Continue cooking until thickened (3-5 min). Stir hot sauce into filling. Spoon onto prepared pie crust.

Prepare second batch of crust and place on top. Flute edges to seal. Make 3 small slits in top crust and brush with milk. Bake for 50 to 60 minutes or until golden brown.

Hints- line edges with foil to prevent overdarkening of edges.