3 c. cubed cooked chicken
1 c. sliced cooked carrots
1 c. diced cooked potatoes
1 c. peas
1/2 c. chopped celery
6 tbsp. butter
1/3 tsp. Wyler's chicken flavor or 7 cubes bouillon
1/4 tsp. pepper
4 1/2 c. milk

In large saucepan cook celery in butter until tender. Stir in flour, bouillon and pepper; add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas. Make 2 pie shells. Put filling in and bake for 25-30 minutes until crust is golden brown at 375 degrees.

Serves 8.