1 (2 1/2 to 3 lb.) boiler fryer
1 tsp. salt
1/2 tsp. pepper
4 to 5 med. potatoes
5 stalks celery
1/2 lb. carrots
1 (17 oz.) can English peas
1/2 c. butter
2/3 c. all-purpose flour
1 c. milk
1 chicken bouillon cube
2 tsp. salt
1/2 tsp. pepper
Pastry for double crust, 9 inch pie

Cook chicken, potatoes, carrots and celery. Drain vegetables and pick chicken off bone. Melt butter in a heavy saucepan, add flour stirring until smooth. Cook 1 minute. Gradually stir in milk, 3 cups chicken broth and bouillon cube and cook until thick and bubbly. Add salt and pepper. Mix all ingredients together. Bake at 400 degrees for 45 to 50 minutes.