1 1/2-2 lbs. chicken
4-5 med. potatoes, peeled
4-5 med. carrots, peeled
2 stalks celery
1 (15-16 oz.) can June peas
2 ready to bake pie shells

SAUCE:

6 tbsp. butter
6 tbsp. flour
2 c. chicken broth
2 chicken bouillon cubes
1 c. milk

Boil chicken until tender. Remove from water. Cool and debone. Save 2 cups of chicken broth. Peel and cube potatoes, carrots and celery. Place in water (broth) chicken was removed from. Add water, if necessary, to cover. Boil until tender.

In saucepan melt butter over low heat. Add flour; stir together. Add other ingredients. Stir until slightly thickened. Remove from heat.

In 13x9 inch baking dish spread first pie shell over bottom of dish. Spoon in chicken and vegetables. Drain peas and pour peas in with chicken and vegetables. Pour sauce over vegetables. Add salt and pepper to taste. Cover dish with second pie shell. Cut 4-6 slits in top pie shell. Bake at 425 degrees for 20-25 minutes or until crust is brown and sauce bubbly.