1/3 C. Butter ½ C. Flour 1/3 C. Chopped Onion ½ t. Salt ½ t. Pepper Chopped Celery 1 3/4 C. Chicken Broth 2/3 C. Milk 2 C. Cut up Cooked Chicken Peas and Carrots to Taste Diced Potato
Preheat oven to 425 degrees. Melt butter, blend in flour, onion, seasoning and cook till bubbly. Add broth and milk then let boil for 1 min. Add all the vegetables and potatoes, set aside and make a pie crust. Regular pie crust, fill with filling, make vent wholes.
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