4 1/2 tbsp. butter
4 1/2 tbsp. flour
1 1/2 c. milk
1/2 c. chicken broth or bouillon
2 1/2 c. cubed cooked chicken
1/4 to 1/2 tsp. thyme leaves, crushed
1/4 to 1/2 tsp. paprika
1 1/4 tsp. salt
1/8 tsp. black pepper
2 1/2 c. sliced celery
1 c. sliced carrots
1/4 c. chopped onion
Pastry for 2 crust 9 inch deep dish pie

In large skillet melt butter. Blend in flour until smooth. Add milk and chicken broth; cook, stirring constantly, about 3 minutes, or until thickened and bubbly. Add seasonings and blend, then add chicken. Cool. Meanwhile, cook celery, carrots, and onion in 1 inch boiling water until crisp-tender, about 7 minutes; drain. Preheat oven to 425 degrees. Add hot drained vegetables to chicken mixture - mix well. Pour mixture into 9 inch pastry lined pie plate. Place top crust over filling, turning edges under; press to seal. Cut slits in top crust to allow steam to escape. Bake about 30 minutes, until golden brown. Serve hot.