Old-Time Chicken Pie

Yield: 6-8 Servings

• 1 cup chopped celery
• 1 1/3 cups chicken broth, divided
• 5 tablespoons all-purpose flour
• ¼ teaspoon pepper
• ½ teaspoon salt
• 4 tablespoons butter
• ½ cup milk
• 2 hard-cooked eggs, chopped
• 1 4-ounce can sliced mushrooms, drained
• 1 8 ½-ounce can English peas, drained
• 1 2-ounce jar chopped pimentos, drained
• 3 cups cooked, chopped chicken
• 1 unbaked pie crust

1. Cook celery in 1/3 cup broth until tender. Drain.
2. Combine flour, pepper and salt.
3. Melt butter and stir in flour mixture.
4. Stir in remaining chicken broth and milk. Cook until thickened, stirring constantly.
5. Add eggs, mushrooms, peas, pimentos, chicken and celery. Mix well.
6. Pour into greased 1 ½-quart baking dish.
7. Top with pie crust.
8. Bake at 350° for 40 minutes or until brown.

A hearty winter entrée.