Chicken Pot Pie

1 C chopped onion

1 C chopped celery

1 C chopped carrot

1/3 C butter or margarine

½ C flour

2 C chicken broth (save from boiling chicken, canned or use water & chicken boullion)

1 C half and half (milk ok, too)

1 t salt

¼ t pepper

4 C chopped cooked chicken

1 tube crescent rolls

Saute onion, celery, and carrot in butter for 10 minutes in medium size pot. Add flour to sautéed mixture, stirring well.

Combine broth and half and half, gradually stir into vegetable mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper. Add chopped chicken and stir well.

Pour chicken mixture into shallow 2 qt. casserole. Bake at 350 degrees for 20 minutes. Unroll crescent rolls and add to top. Return to oven for 30 minutes.

You can freeze before you put rolls on top. Do not thaw before baking. Bake at 350 degrees for 40 minutes before adding rolls to top. Bake another 30 minutes.