4 tbsp. butter
4 tbsp. flour
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/4 tsp. dry mustard
1 tbsp. pimento
2 c. milk or half and half
2 c. flaked cooked fish
1/2 c. mushrooms, optional
2 med. white potatoes, thinly sliced
1/2 c. carrots, sliced
1/2 c. frozen peas
Pastry for 2 crust 9 inch pie

1 pound fish fillets can be simmered 6 to 8 minutes in 1 cup water with bay leaf and 1/4 teaspoon salt, drain and cool.

Heat oven to 375 degrees. In saucepan saute celery and onions in butter. Stir in flour, salt, pepper, garlic powder and mustard. Blend in milk stirring constantly until thickened. Add fish and pimento and any other vegetables. Fill pastry lined pie pan with fish mixture. Add top crust and seal and flute edges. Cut slits in pastry top. Bake for about 1 hour. Allow to stand 15 minutes before cutting. Serves 4.