Chicken Pot Pie with Leeks!

1. Slip into something more comfortable.
2. Put on some ELVIS 
3. Pour a glass (or two) of wine.
4. Boil (6) CHICKEN BREASTS and then chop or shred into small pieces. Set aside.
5. Loosely chop (2) LEEKS.
6. Saute LEEKS in a pan with (2) tablespoons of BUTTER for five minutes.
7. Add (1) cup finely chopped ONIONS (I prefer vidalia) and (1) cup chopped CARROTS to the pan with the LEEKS and saute over medium heat and additional ten minutes.
8. Add (3/4) cup of FLOUR to the vegetable mixture and continue cooking for one minute, stirring constantly.
9. Combine (2) cups CHICKEN BROTH and (1) cup HALF AND HALF together. Slowly pour liquid into vegetable mixture, stirring constantly over medium heat until mixture is thick and bubbly. ( aim for the consistency of a thick pancake mix).
10. Add salt and freshly cracked black pepper to taste.
11. Add chopped chicken.
12. Pour mixture into baking dish.
13. Place a pre-made PIE CRUST on top, pinching the edges to the baking pan.
14. Bake in a pre-heated 400 DEGREE oven for 40 MINUTES.
15. Enjoy while still HOT!