6-8 servings
4 1/2 tbls butter or chicken fat
4 1/2 tbls flour
1 c milk
1 c chicken broth
2 1/2 c cubed cooked chicken
1 1/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
2 1/2 c sliced celery
1 c sliced carrots
1/4 c chopped onions
2 ready-made pie crusts
1. Melt butter, stir in flour; add milk and broth. Cook and stir till thick. Add chicken, salt, paprika, and pepper. Let cool to room temperature.
2. Sauté celery, carrots, onions, till tender-crisp. Add veggies to chicken mix. Mix well; pour into crust. Cover with other crust. Seal edges and cut slits in top. Bake for 30 minutes or until golden brown.
