1 chicken (2 1/2 - 3 lbs.)
1 tsp. salt
1/2 tsp. pepper
4 med. potatoes, diced
2 stalks celery, thinly sliced
1 1/2 - 2 c. frozen peas with carrots
1 stick butter
2/3 c. flour
1 c. milk
1 chicken bouillon cube
2 tsp. salt
1/2 tsp. pepper
Pastry for double crust 9 inch pie

Place first 3 ingredients in Dutch oven and cover with water. Bring to boil, cover and simmer until done. Let broth and chicken cool. Remove chicken from bone and cut into bite size pieces. Put chicken in 13x9x2 pan. Add peas/carrots and set aside.

In broth, add celery and potatoes. Let cook until potatoes are tender. Drain vegetables and reserve broth. Put potatoes and celery in 13x9 inch pan with chicken. Mix evenly.

In large saucepan, melt butter. Add flour and stir constantly for 1 minute. Add milk, 3 cups broth and bouillon cube. Stir until smooth and cube dissolves. Add salt and pepper. Pour evenly over mixture. Top with crust. Cut 4-6 slits in top of crust. Bake 40-50 minutes or until crust browns and filling bubbles.