Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 400°f. saute onion, celery, carrots and potatoes in margarine for 10 minutes. add flour to sauteed mixture, stirring well, cook one minute stirring constantly. 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 chicken and stir well. pour into shallow 2 quart casserole dish and top with pie shells. cut slits to allow steam to escape. bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Target recipe: melt butter in large skillet. add leeks, red bell pepper and carrots. saute 5 minutes. add in flour, and mix well. add poultry seasoning, pepper and salt. mix well. slowly pour in chicken broth, stirring well. add half and half. heat to a simmer, stirring constantly. continue to cook until carrots are just tender. add chicken and peas. pour mixture into 9" pie plate. cover with pie crust, crimping edges decoratively. cut several steam holes in top of crust. brush crust with beaten egg. pie can be well covered and frozen for up to three weeks at this point. thaw completely before baking. bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly.