Deep Dish Chicken Pie

• 1/4 c. butter
• 1 small onion, chopped
• 1/4 c. finely chopped celery
• 3 Tbsp. flour
• pinch each: freshly ground black pepper and nutmeg
• 2 c. chicken broth
• 6 c. cubed, cooked chicken
• 1/2 c. peas (fresh or frozen)
• 1 Pillsbury prepared pie crust (unbaked)
• 1/4 lb. mushrooms, quartered
• 2 small carrots, peeled and sliced
• salt and pepper to taste

1. In saucepan over medium heat, melt butter.
2. Add onion and celery and cook until soft.
3. Stir in flour and cook until thickened.
4. Add pepper and nutmeg.
5. Gradually stir in broth, stirring constantly, until mixture thickens.
6. Mix in chicken, peas, mushrooms and carrots.
7. Season to taste.
8. Pour chicken mixture into a 9-inch baking dish, 2-inches deep.

butter, onion, celery, flour, freshly ground black pepper, chicken broth, chicken, peas, crust, mushrooms, carrots, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708312 (may not work)