Chicken Pot Pie

• 4 cups chicken (cooked, chopped)
• 1 cup celery (chopped)
• 1/2 cup butter
• 2 cup chicken broth
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp parsley
• 1 cup onion (chopped)
• 1 cup carrots (sliced)
• 1/2 cup flour (all purpose)
• 1 cup milk
• 1 can sweet peas (undrained)
• pastry for 9 inch pie shell

In a large skillet – sauté onion, celery, and carrots in the butter for at least 10 minutes.  Add the flour and stir well.  Cook 1 minute, stirring constantly.  In a large bowl combine the broth and milk, and then gradually add to the vegetables in the skillet.  Cook on medium heat, stirring constantly until thick and bubbly. (Like making gravy)  Stir in the salt, pepper, and parsley.  Add the peas and chopped chicken.  Mix well, and then dump into a 2 qt casserole dish (or 10 inch DEEP pie shell).  Top with the pie pastry.  Cut slits in the top for venting and bake at 400 (f) for about 40 minutes.  Makes 1 large “pie” or 2 smaller 9 inch pies.