Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: preheat the oven to 425 degrees. in a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents. place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden. let sit for 5 minutes, then cut into wedges and serve. note: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.