2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk

Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.

Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.

Melt butter and stir in flour. Cook 5 minutes stirring constantly. add enough chicken stock for consistency of sauce desired. Simmer 5 minutes, add salt and pepper.

Put all ingredients in casserole and add amount of sauce desired. Mix egg and milk together. Cover casserole with pastry, brush with egg wash and puncture. Bake at 375 degrees until crust is golden brown.