1/3 c. butter, butter or chicken fat
1/3 c. all purpose flour
1/3 c. chopped onions
1/3 c. chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth or turkey
2/3 c. milk
2 c. cut up cooked chicken or turkey
1 (10 oz.) pkg. frozen peas & carrots
Double crust pastry

Heat butter over low heat until melted. Blend in flour, onion, celery, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Bake in uncovered dish at 425 degrees until crust is browned, 30 to 35 minutes. Bake in large deep dish pie dish or 9"x9"x2" Pyrex. Cut slits in top crust.