1/4 c Butter or margarine
1/4 c All-purpose flour
1 1/2 c Chicken broth
1 1/2 c Milk
3/4 ts Salt
1/2 ts Pepper
2 tb Butter or margarine
1 pk (8-ounce) sliced fresh
1 sm Onion; chopped
3 Celery stalks; sliced
3 1/2 c Chopped cooked chicken
2 Hard-cooked eggs; chopped
1 pk (15-ounce) refrigerated
Melt 1/4 cup butter in a large heavy saucepan over low heat, and whisk in
all-purpose flour. Cook, whisking constantly, 1 minute. Gradually whisk in
chicken broth and milk; cook over medium heat, whisking constantly, until
mixture is thickened and bubbly. Add salt and pepper.
Melt 2 tablespoons butter in a skillet over medium-high heat; add
mushrooms, onion, and celery, and saut?until tender. Drain. Stir vegetable
mixture, chopped cooked chicken, and chopped egg into sauce.
Fit 1 piecrust into a 9-inch deep-dish pieplate according to package
directions. Spoon filling into crust; top with remaining piecrust. Trim off
excess pastry. Fold edges under, and crimp. Cut slits in top.
Bake at 375 for 30 to 40 minutes or until top is golden. Shield edges with
strips of aluminum foil during last 10 minutes to prevent excessive
browning, if necessary. Makes 6 servings.