1 whole fryer chicken
1 c. sliced celery
2 c. frozen mixed vegetables
1 c. peeled & diced potatoes
5 tbsp. flour
1/2 c. milk
2 1/2 c. chicken-vegetable broth (reserved)
1 tsp. salt
1/8 tsp. pepper
Pie crust dough (enough for double crust pie)

Cook chicken until tender; drain, reserving broth. Remove meat from bones. Cook celery, vegetables and potatoes in small amount of salted water; drain, reserving broth.

In a saucepan, combine flour, milk, reserved broths, salt and pepper. Cook over medium heat, stirring constantly until thickened. Stir in chicken and vegetables. Roll out half of the pie crust and line a 2 quart casserole dish. Fill with chicken mixture. Roll out remaining crust and top casserole. Bake at 400 degrees for 20-30 minutes, until crust is browned and filling is bubbly. Makes 6-8 servings.