Pot Pie Filling

• 3 cups butter or margarine
• 2 large onions, chopped
• 6 celery ribs, chopped
• 3 cups all-purpose flour
• 2 (49-ounce) cans chicken broth
• 5 cups milk
• 16 cups chopped cooked chicken (about 8 roasted whole chickens)
• 3 1/2 cups sliced carrots, cooked (about 1 pound)
• 3 1/2 cups frozen green peas, thawed
• 1 to 2 tablespoons salt
• 1 tablespoon pepper
• 1 1/2 teaspoons poultry seasoning
• 2 teaspoons hot sauce

1. Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and saute until tender.
2. Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.

butter, onions, celery, allpurpose, chicken broth, milk, chicken, carrots, frozen green peas, salt, pepper, poultry seasoning, hot sauce

Taken from www.myrecipes.com/recipe/pot-pie-filling (may not work)