3 cups diced cooked chicken breasts
1/2 cup each chopped celery and onions
2 tablespoons butter
Pastry for 2 crust pie

Preheat oven to 350°F.

Sauté onion and celery in butter until tender. Add diced chicken and enough broth until barely moist.

Roll pastry until 1/4" thick; cut into 4" squares. Place heaping tablespoon of chicken mixture in center of each square. Fold and crimp.

Bake 350°F until golden brown.

Serve with cheese sauce: 2 tablespoons butter, 1 tablespoon flour. Stir and add 1 1/2 cups milk and cheese.

Submitted by: Lou R. Walker