1 box Pillsbury all ready pie crusts
1 c. thin, sliced carrots
1 c. chopped onion
1 c. peeled, cubed potatoes
1 c. frozen English peas (petite)
1/2 c. celery
Water
3 c. chopped, cooked chicken
1/4 c. plus 2 tbsp. butter
1/4 c. plus 2 tbsp. flour
2 c. chicken broth (strain and reserve from cooked chicken)
1 c. half & half or heavy cream
1 tsp. salt
1/2 tsp. pepper

Let crusts reach room temperature. Roll out one crust to 1/2 inch larger than 2 quart casserole. Lay crust into dish and form ridge around edges; set aside. Meanwhile, combine next 5 ingredients in a medium saucepan; add water to cover. Bring to a boil. Cover; reduce heat and simmer 20 minutes or until vegetables are tender. Drain.

Melt butter in a heavy saucepan; blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and half & half or cream; cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chicken and cooked vegetable mixture. Stir until well mixed. Pour chicken mixture into prepared pan. Roll out other crust and lay on top of casserole. Turn pastry edges under and press firmly to rim of casserole to seal. Press around edges with tines of a fork. Pierce holes in top of crust with fork to allow steam to escape. Bake at 350 degrees for 40 minutes or until crust is golden brown. Yield: 6-8 servings.