2 broiler-fryer (2 1/2 - 3 lbs. each)
2 ribs celery, chopped
1 med. onion, sliced
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. all purpose flour
1 (10 oz.) pkg. frozen peas, cooked
4 ribs celery, diced & cooked
4 carrots, sliced & cooked
1 3/4 c. potatoes, diced & cooked
1 egg
2 tbsp. milk
Pastry crust mix (below) as needed

Preheat oven to 375 degrees 10 minutes before pies are to go in. Grease 8 individual casseroles.

Put the chicken on to cook in a large saucepan with enough water to cover. Add 2 ribs of celery, chopped and the onion, bay leaf, salt and pepper. Bring the water to a boil, reduce the heat to simmer, and cook until the chicken is done. Remove the fat and strain the stock. Discard the skin and bones and cut the chicken into large pieces. Melt the butter and stir in the flour. Cook 5 minutes, stirring constantly. Add enough chicken stock, stirring constantly, to achieve the consistency of the sauce desired. Simmer 5 minutes, stirring constantly. Add salt and pepper to taste.

Divide the chicken and cooked vegetables equally into 8 individual casseroles. Add the amount of sauce desired, gently lifting the chicken and vegetables so that the sauce will flow down and around. Mix the egg and milk together to make an egg wash. Cover each casserole with pastry, brush with the egg wash and puncture the pastry with a fork in several places to allow the steam to escape. Bake at 375 degrees until the crust is golden brown. Serve piping hot.