1 whole chicken, about 2 lb.
2 ribs celery, chopped
1 med. onion, sliced
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 (10 oz.) pkg. frozen peas
4 ribs celery, diced and cooked
4 carrots, sliced and cooked
4 potatoes, diced and cooked
1 egg
2 tbsp. milk
Pastry crust

Preheat oven to 375 degrees for 10 minutes before the pies are to go in the oven. Put chicken on to cook in a large saucepan with enough water to cover. Add 2 ribs of celery, chopped onion, bay leaf, salt and pepper. Bring water to a boil, reduce to a simmer and cook until chicken is done. Remove fat and strain stock. Discard chicken and bones and cut chicken into large pieces.

Melt butter and flour. Cook 5 minutes stirring constantly. Add enough chicken stock, stirring constantly, to achieve sauce consistency desired. Simmer 5 minutes. Salt and pepper to taste. Divide chicken and cooked vegetables equally into 6-8 individual casseroles or 1 large one.

Add sauce to amount desired, gently lifting chicken and vegetables so that sauce will flow down and around. Mix egg and milk together to make egg wash. Cover each casserole with pie pastry, brush with egg wash, and puncture pastry with a fork in several places to allow steam to escape. Bake at 375 degrees until crust is golden brown. Serve piping hot.