6 tbsp. butter
1 c. chopped onion
1/2 c. chopped celery
6 tbsp. flour
salt and pepper
2 c. canned chicken broth
1 c. Half & Half cream
2 c. potatoes, peeled, diced and cooked
1 can diced carrots, drained
1 can sweet peas, drained
2 c. shredded cooked chicken
2 tsp. dried parsley
1 box refrigerated pie crust

Preheat oven to 400°F. Grease a 2 quart round baking dish. Set the pie crust out. Heat the butter in a large sauté pan over medium high heat. Add onions and celery, season with salt and pepper and cook, stirring for 2 minutes. Stir in flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken broth and bring the liquid to a boil. Reduce the heat to medium low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in potatoes, carrots, peas, chicken and parsley. Season with salt and pepper and mix well.

Line baking dish with one pie crust. Pour filling into dish. Place second crust on top of filling. Carefully tuck overlapping crust into the pan, forming a thick edge. Crimp edges, cut vents in top crust and place on baking sheet.

Bake until crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before serving.