1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot
1/3 c. butter, melted
1/2 c. all-purpose flour
2 c. chicken broth (fresh or use canned)
1 c. half and half or whole milk (or to taste)
1 tsp. salt
1/4 tsp. pepper, freshly cracked
4 c. cooked chicken, chopped
1 c. frozen peas
Commercial pie crust sold in dairy section of store or homemade to equal 1 pie crust, for top

You can substitute a package of frozen vegetables for the peas and the carrots, but fresh is preferred.

Saute onion, celery and carrots in a skillet approximately 10 minutes. Add flour to sauteed mix and stir well, cook 1 minute, stirring constantly.

Combine broth, half and half and gradually stir into the vegetable mixture. Cook over medium heat, stirring until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stir well.

Pour into a round casserole dish. Top with commercial already made pie crust. Crimp sides and cut slits in top. Bake approximately 30 to 45 minutes or until pie crust is browned.

Excellent served with fried apples, or hot cinnamon applesauce or a pretty Jello salad.