Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a large saucepan or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
  0.5 cup butter
• Gradually whisk in the chicken broth and milk. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
  0.5 cup butter
• Stir in the cooked chicken, peas, carrots, celery, salt, and pepper. Cook for 5 minutes more, stirring occasionally.
  0.5 cup butter
• Line a 9-inch pie plate with one pie crust. Pour the chicken mixture into the crust-lined pie plate.
  0.5 cup butter
• Top with the second pie crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  0.5 cup butter
• Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
• Let stand for 10 minutes before serving.