3-4 c. diced, cooked chicken
1/2 c. chopped celery
1 egg
2 tsp. chopped pimento
1-1 1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/4 c. chicken fat or butter
1/4 c. flour
2/3 c. chicken stock (or soup)

Combine first 7 ingredients. Set aside. Melt chicken fat or butter in saucepan. Blend in flour. Add chicken stock. Cook over medium heat stirring constantly until very thick. Blend thoroughly with chicken mixture. Pour into uncooked pie shell. Top with pastry shell. Bake at 425 degrees, 30-40 minutes until brown. Top with Mushroom Sauce.

MUSHROOM SAUCE:

Melt 3 teaspoons chicken fat or butter in saucepan and blend in 3 teaspoons flour with wire whisk. Gradually add 1 1/2 cups chicken stock, stir and cook until thickened. Add 4 ounce can mushrooms drained and 1/4-1/2 teaspoon salt. Serve hot.