6 Sanderson Farms® Boneless, Skinless Thighs, diced into 1/2-inch pieces
5 tablespoons butter or margarine
1 cup chopped yellow onion
1/2 cup chopped celery
1 cup chopped carrots
1/3 cup + 2 tablespoons all-purpose flour
2 cups chicken broth
1 cup half and half
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 prepared pie crust
1. Preheat oven to 400°F.
2. Heat butter or margarine in 6-quart stockpot.
3. Add onion, celery and carrots. Saute 10 minutes or until vegetables are soft.
4. Add flour. Cook 1 minute, stirring constantly.
5. Add chicken broth, half and half, salt, black pepper and chicken. Bring to a boil; then, lower to a simmer and cook 10 minutes, stirring constantly, or until chicken is to an internal temperature of 165°F.
6. Pour chicken mixture into a lightly greased 8 X 11.5 X 2-inch (2-quart) baking dish.
7. Roll pie crust to fit the baking dish and top dish with it. Cut slits to allow steam to escape.
8. Bake in preheated 400°F oven 20 to 30 minutes or until crust is golden brown.
Yield: 6 servings.