1/4 c. butter
1/4 c. carrots, shredded
1/4 c. celery, finely chopped
1/4 c. onion, chopped
1/4 c. all-purpose flour
1/2 tsp. celery salt
1 c. chicken broth
2 c. cubed chicken, cooked
1 c. cubed potatoes
1 c. mixed vegetables
1 pastry shell, 2 crust pie

Prepare creamed chicken. Preheat oven to 425 degrees. Melt butter on medium-high heat, add carrots, onion, celery, potatoes. Cook until tender. Stir in flour and celery salt until smooth. Cook until thickened and bubbly, about 11 minutes. Stir in cooked chicken. Stir in drained cooked vegetables. Season to taste. Let cool.

Spoon mixture into unbaked 2 crust pie shell, trim and flute edges. Cut vent to allow steam to escape. Bake in preheated oven 30 to 35 minutes or until crust is browned and filling is bubbly. Let cool before serving.