Chicken Pot Pie - cooking recipe

Ingredients

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 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter or margarine
1 (8 oz.) pkg. fresh mushrooms
1 small onion, chopped
3 celery stalks, sliced
3 1/2 c. chopped cooked chicken
2 hard-cooked eggs, chopped
2 (15 oz.) pkg. refrigerated pie crusts

Preparation

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.
Saut until tender.
Drain.
Stir vegetable mixture, chopped cooked chicken and chopped egg into sauce.
Fit 1 pie crust into a 9-inch deep dish pie plate according to package directions.
Spoon filling into crust; top with remaining pie crust.
Trim off excess pastry.
Fold edges under and crimp.
Cut slits in top.
Bake at 375\u00b0 for 30 to 40 minutes or until top is golden.
Shield edges with strip of aluminum foil during last 10 minutes to prevent excessive browning.