Pastry for 2 crust pie
1/2 c. chopped onion
1/4 c. chopped celery
6 tbsp. butter
1/2 c. flour
3 c. chicken broth
3 c. chicken, cubed
1 c. peas, frozen

Prepare pastry. Roll out half of the pastry on lightly floured surface until 1/4 inch thick. Put into pie pan. Cook onion and celery in butter until tender. Blend in flour. Add broth all at once. Cook and stir until thick and bubbly; add remaining ingredients. Heat until bubbly. Pour into pie pan. Take remaining half of pastry and roll out as before. Place on top. Tuck top crust under edge of lower crust. Flute edge of pastry as desired. Bake at 350 degrees for approximately 1 hour or until crust is golden brown.