Chicken Pot Pie

1 1/2 cups potatoes, diced
1/2 cup margarine or 1/2 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 can of Le Suer Baby Carrots
1 can of Whole Green Beans
1/2 cup all-purpose flour
2 (15 ounce) packages refrigerated pie crusts (or use your favorite pie crust recipe!)
2 cups chicken broth
1 cup half-and-half or heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, chopped
salt and pepper

# 1 Saute potatoes in margarine for 5 minutes in a Dutch oven.
# 2 Add onion, celery and drained vegetables.
# 3 Saute for another 10 minutes.
# 4 Add flour gradually to the sauteed mixture, stirring constantly for one minute.
# 5 Allow refrigerated pie crust to come to room temperature.
# 6 Meanwhile, combine chicken broth and half and half.
# 7 Gradually stir into the vegetable mixture.
# 8 Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
# 9 Add chopped chicken, stirring well.
# 10 Add additional salt and pepper to taste.
# 11 Preheat oven to 400 degrees Fahrenheit.
# 12 Spray a 9 X 13 casserole with nonstick spray.
# 13 Place pie crust on the bottom of the pan to cover, cutting to fit.
# 14 Pour chicken/vegetable mixture over the pie crust.
# 15 Top with the remaining pie crust.
# 16 Cut vents in the top crust.
# 17 Bake for 40 minutes or until crust is golden brown.