1/3 c. butter
1/3 c. flour
1 tbsp. onion flakes or 1 sm. onion
1 tbsp. chicken soup base
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. water
2/3 c. milk
2 c. cooked chicken, diced
10 oz. pkg. frozen peas & carrots
1/2 lb. mushrooms, sliced & sauteed
1 pkg. Pillsbury pie crusts
1 stalk celery, diced
1 potato, diced & cooked slightly

Heat butter, stir in flour, onion flakes, soup concentrate and salt and pepper until smooth. Add water and milk. Stir constantly and heat until boiling. Boil 1 minute while stirring. Stir in chicken and vegetables; set aside. Line pie plate with pastry. Pour in filling and top with pie crust. Bake at 425 degrees for 30 to 45 minutes. Serves 4.