1 cube butter
1/3 C flour
1 C water
2 C milk
1 T onion flakes
1 Tb chicken bouillon or granules
1/2 tsp each salt and pepper
1 tsp celery seed
2 C cooked chicken (Costco rotisserie is easiest)
1 C frozen peas
1 Tb parsley
3 carrots, cubed and par-boiled
3 C potatoes, cubed and par-boiled
4 pie crusts (1 box puff pastry optional)
In med. saucepan, melt butter and add flour
Stir one minute on low heat until smooth to make a roux.
Gradually add water and milk, whisking constantly.
Add onion flakes, celery seed, chicken seasoning, salt and pepper to taste.
Thicken over med. heat, whisking frequently.
Preheat oven to 375º
In a large bowl, mix thickened roux, chicken, peas and par-boiled veggies.
Prepare bottom crusts, pour in filling, top with a few slices of butter if you like, add top crust. Fold edges over, flute and cut a few slits for venting.
Brush crust with egg white or milk
Bake 45 min or until gravy is bubbling up through crust.
*I like to eliminate the bottom crust and just put either one large piece of pie crust on top or puff pastry.