1 whole chicken
2 med. potatoes
4 carrots
2 celery ribs
1 (10 oz.) box green peas
4 tbsp. butter
4 tbsp. flour
2 (9 inch) pie crusts

Make 2 (9 inch) pie crusts or buy already made. Stew chicken 1 1/2 to 2 hours. Take meat off bones, saving 3 cups broth. Dice potatoes, carrots and celery and cook until soft add green peas last 10 minutes of cooking time. Melt butter in a saucepan and add flour, blend thoroughly. Gradually add the chicken broth, stir constantly until sauce thickens. For more flavor add 3 teaspoons chicken bouillon granules. Add vegetables and chicken to sauce and season to taste. Spread pie crust in a 3 quart casserole dish, pour in chicken vegetable mixture, top with other crust, crimp crusts together, prick top crust. Bake at 350 degrees until crust is brown.