6 tbsp. butter
6 tbsp. flour
2 c. chicken broth
1 c. heavy cream
1/2 tsp. pepper
Salt (to taste)
4 c. chicken, cooked & chopped
1 can peas
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, finely chopped
1/4 c. butter
1 9" pie shell

Preheat oven to 425 degrees. Melt 1/4 cup butter and saute carrots, celery and onion in pan. Meanwhile, melt 6 tablespoons butter in saucepan, stir in the flour and cook, stirring for 2 minutes. Slowly add the broth, cream, pepper and salt to taste. Cook for 5 minutes, until thickened and smooth. Put the chicken pieces in a deep pie plate or casserole, cover with sauce and stir in the peas and vegetables.

Place the prepared pie crust over the casserole, allowing enough overhang so that the edges can be crimped. Cut vents in the crust to allow the steam to escape. Bake for 25-30 minutes or until the crust is nicely browned. Serves 6.