1/2 c. celery, chopped
1 sm. onion
2 tbsp. butter or shortening
4 tbsp. flour
2 c. milk
1 chicken bouillon cube
1/2 c. potatoes, cooked & diced
1 (7 oz.) can tuna
2 eggs, hard boiled
Salt (to taste)

Saute celery and onion in butter until soft. Blend in flour. Add milk, then bouillon cube. Cook until thick and smooth, stirring constantly. Stir in tuna, eggs and potatoes. Pour in unbaked pastry shell. Cover with pastry; cut steam vents. Bake in very hot oven for 10 minutes. Then reduce heat to 400 degrees and bake 20 minutes longer.