Chicken Pot Pie

Directions

1. 1
   Boil chicken pieces in water containing extra onion and celery.
2. 2
   Saute onion, celery and carrots in margarine for 10 minutes.
3. 3
   Add flour to vegetables, stirring well.
4. 4
   Cook one minute, stirring constantly.
5. 5
   Combine broth (use broth from cooked chicken and add 2 teaspoons chicken bouillon to
6. 6
   it) and milk. Gradually add this to the vegetable mixture, stirring constantly over medium heat until thick and bubbly.
7. 7
   Stir in salt and pepper. Add chicken; stir well.
8. 8
   Pour into a well-greased shallow 2-quart casserole dish.
9. 9
   Top with pastry crust.
10. 10
    Cut slits to allow steam to escape.
11. 11
    Bake at 400° for 40 minutes or until the crust is golden brown.